Whole wheat flour: 40g (1/3 cup), Baking powder: 2g (1/2 tsp), Pumpkin pie spice: 2g (1/2 tsp), Salt: (a pinch), Pumpkin purée: 80g (1/2 cup), Egg: 50g (1 medium), Milk (1% fat): 60ml (1/4 cup), Cottage cheese (low-fat): 50g (1/4 cup), Maple syrup: 5g (1 tsp), Vanilla extract: 2ml (1/2 tsp), Olive oil: 3ml (1/2 tsp, for cooking), Pecans: 10g (1 tbsp, chopped, for topping)
1. In a bowl, whisk 40g whole wheat flour, 2g baking powder, 2g pumpkin pie spice, and a pinch of salt. 2. In another bowl, blend 80g pumpkin purée with 50g egg, 60ml milk, 50g cottage cheese, 5g maple syrup, and 2ml vanilla until smooth. Pour the wet mixture into the dry, stirring until just combined. 3. Heat 3ml olive oil in a non-stick pan over medium heat. Scoop ~60ml batter per pancake, cooking 2-3 minutes per side until golden and set. 4. Stack or serve side by side, top with 10g chopped pecans, and drizzle a little extra maple syrup if desired.
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