1/2cupfull-fat cottage cheese(I use Good Culture brand)
1tsp.pumpkin pie spice(sub apple pie spice)
Optional toppings: Chopped pecans or walnuts, chocolate chips, maple butter, nut butter, maple syrup.
Combine all ingredients in a high power blender; blend until mostly smooth. Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
Once the pan is hot, add 1/3 batter to the pan for each pancake. Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.) Serve warm with toppings of choice.
To Store: Place leftover pancakes in an airtight storage container and refrigerate for up to 4 days.To Reheat: Gently rewarm pancakes in the microwave until hot. Alternatively, you can also reheat them on a baking sheet in the oven at 350ºF until warmed through, or in a toaster oven.To Freeze: First, allow your pancakes to fully cool. Once cooled, place a piece of parchment or wax paper in between each pancake and stack them on top of one another. Transfer to a freezer-safe gallon ziptop bag, and freeze for up to 3 months. When ready to eat, reheat pancakes directly from frozen as instructed.