• Add pumpkin, cottage cheese, eggs, vanilla, syrup and milk to a high speed blender. Puree until mixture is smooth (about 60 seconds). Stop to scrape down the sides of the blender when necessary.
  ¾ cup pumpkin puree, 1 cup full fat cottage cheese, 3 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons pure maple syrup, ½ cup nonfat milk
• In a large mixing bowl combine flour, pumpkin pie spice and baking powder. Whisk well.
  1 & ½ cups all purpose flour, 1 & ½ teaspoons pumpkin pie spice, 1 & ½ teaspoons baking powder
• Pour wet ingredients into dry and fold together with a spatula. Don't over-mix. It's okay if the batter is a little lumpy. (Note: if desired you can also stir a handful of chocolate chips into your batter!)
• Place a griddle pan or skillet on the stovetop, turn heat to medium and allow the pan to heat up for 5-10 minutes. Coat the pan with non-stick cooking spray. You can make a small test pancake to see if the pan is ready!
• Use a quarter cup to portion batter onto the pan. This batter is thick, so I recommend spreading it into a thinner circle shape using a spoon or your measuring cup. If you don't spread the batter out a little the pancakes may turn out gooey in the middle.
• Cook pancakes for two minutes. Once they're beginning to look a little dry around the edges, flip and cook 2 minutes longer.
• Remove cooked pancakes from griddle pan, add desired toppings and enjoy!

Optional toppings:

• Butter, pumpkin sauce, whipped cream, roasted pumpkin seeds, chopped walnuts, chopped toasted pecans, blackberries, cinnamon, maple syrup or pancake syrup of choice.