In a hi powered blender, combine the dry ingredients, rolled oats, super sweet, (or you can use 1/4 cup gentle sweet) baking powder, pumpkin pie spice.
Blend well. Then add the wet ingredients, cottage cheese, pumpkin, egg whites.
Blend well. Pour into a well greased 9 x 13 pan.
Bake for 40–45 minutes on 350°
Top w your choice of sugar free pancake syrup like the pancake syrup on page 480 of the THM cookbook.
Mornings are busy! If it's a busy day, it's important for me to "lay out" my breakfast the night before. You know like some people do with their gym clothes. If it's a smoothie, my dry ingredients are prepped and waiting in the cabinet. If I'm baking, my dry ingredients are setting on the counter with my baking pan and other non refrigerated items. I put the refrigerated items together in the fridge. Photo from a bedtime prep. I made a Pumpkin pancake and I prepped 2 more pancakes for a later time. And that morning my pancake was ready for the oven before it could finish preheating.
I cut it into 6 pieces.You can portion and freeze. It does freeze well too.