This is the perfect Fall Breakfast ~ Pumpkin Butter, Maple Syrup, Oatmeal, Coconut and spice. Why not start your day off with “dessert” for breakfast? The best part is it is so easy to make because you just throw everything in your Magic Bullet or Blender. From start to finish you can whip up a restaurant style Saturday morning breakfast in under 10 minutes!
Maple Pumpkin Butter Pancake Recipe
INGREDIENTS:
1/2 c Quaker Old Fashioned Oatmeal
1/3 c Fat Free or Low Fat Cottage Cheese
1 Egg
1 Egg White
2 Tbsp Homemade Healthy Pumpkin Butter or store bought Pumpkin Butter
Dash of Cinnamon or Pumpkin Pie Spice ~ 1/4 tsp
Splash of Vanilla Extract ~ 1/2 tsp
Optional:
* 2 tsp Organic Maple Flakes
* 1 Tbsp ground flax seed
TOPPINGS:
1-2 Tbsp Homemade Healthy Pumpkin Butter
1 Tbsp Pure Maple Syrup, heated (it spreads further when hot)
Organic Unsweetened Coconut
INSTRUCTIONS:
Blend everything together until smooth and creamy. I use my Magic Bullet and it only takes seconds. Cook on a skillet over medium heat (use ns cooking spray or 1 tsp oil) on both sides until browned (about 5 minutes total).
Top with additional Pumpkin Butter, pure maple syrup and coconut sprinkles.
Number of Servings: 2, 2 pancake servings or 1 BIG pancake
Calculated using Sparkrecipes.com
Amount Per Serving, excluding toppings
Calories: 167, Total Fat: 4.2 g, Cholesterol: 110 mg, Sodium: 203 mg, Total Carbs: 21 g, Dietary Fiber: 2.0 g, Protein: 13 g
I am having so much fun finding different ways to use the Homemade Healthy Pumpkin Butter that made. The only problem now is it’s almost gone ~ must make more!
I am pretty sure you will love this recipe as much as I did ~ it’s AMAZING!
Have a fantastic Saturday all!
{ 10 comments… read them below or add one }
Oooh those look so good!
Mmm, those look delicious! Thanks!
<3 jess
Holy delicious.
I’m awarding you the Kreativ Blogger Award!
Thanks for being such an inspiration. Click on this post to read the rules! Thanks!!!
http://sunshinewellness.wordpress.com/2009/10/10/id-like-to-thank-the-academy/
Those look amazing – they’re going straight to my meal plan for the week.
Fall themed pancakes yay! Those look fantastic! Thanks for sharing the recipe!
drooling over here!
ahhh these look delicious. Another can’t wait to try!
Mmm… I just tried these this morning – along with a batch of homeade pumpkin butter – so good! These are definitely getting added to my list of staple breakfasts! Just a question, though – the link to the site for making the crockpot pumpkin butter has 2 cups of sugar – what would be the agave nectar equivalent? Would love to do it that way and can it for Christmas gifts this year
Hi Chrystal,
So glad everything worked out! I agree it’s absolutely delicious and I definitely NEED to get some pumpkin things going this year so thanks for the reminder.
You would use 2/3 cup for every 1 cup of sugar in the recipe so 1 1/3 cup Agave Nectar.
Good luck, I can’t wait to hear how it turns out!
Danica
Thanks Danica – I’ll be giving that a try soon
I LOVE pumpkin! I even made a clean pumpkin pie yesterday with a beautiful almond crust – so good! I had a very pumpkin-y day!
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