Description
Indulge in the comforting flavors of fall with these Pumpkin Cottage Cheese Pancakes. Perfect for breakfast or brunch, these pancakes are gluten-free, nut-free, and packed with protein, making them both nutritious and satisfying. The unique blend of pumpkin puree and cottage cheese creates a fluffy texture that pairs beautifully with warm spices like cinnamon. Whether you’re planning a cozy weekend meal or prepping for busy weekdays, these pancakes are easy to make and customize with your favorite mix-ins. Enjoy them with maple syrup, fresh fruit, or a dollop of whipped cream for an extra special touch!
Ingredients
Scale
- 4 eggs
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
Instructions
- In a large bowl or blender, mix eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth.
- Stir in gluten-free flour, baking powder, and cinnamon until just combined; some lumps are fine.
- Gently fold in any desired mix-ins like chocolate chips.
- Heat a skillet over medium-low heat and grease lightly. Pour about ¼ cup of batter for each pancake.
- Cook for 3-5 minutes on each side until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 270
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 200mg