Description
Indulge in the cozy flavors of fall with these delightful Pumpkin Cottage Cheese Pancakes. Perfect for busy mornings or leisurely weekend brunches, these pancakes are not only fluffy and rich in pumpkin goodness, but they also pack a protein punch thanks to the cottage cheese. Gluten-free and nut-free, they cater to various dietary preferences while never sacrificing taste. Serve them drizzled with maple syrup, topped with fresh fruit, or customized with your favorite mix-ins for a breakfast experience that’s both nutritious and satisfying. Whip these up in just 15 minutes, and enjoy a delicious start to your day!
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 (or regular flour)
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
Instructions
- In a large bowl or blender, combine eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth.
- Mix in gluten-free flour, baking powder, and cinnamon until just combined; small lumps are okay.
- Fold in any desired mix-ins like chocolate chips or nuts.
- Heat a skillet over medium-low heat and grease it lightly. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook for 3-5 minutes until bubbles form on the surface; flip gently and cook for another 3-5 minutes until golden brown.
- Serve warm with maple syrup and your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (about 150g)
- Calories: 290
- Sugar: 7g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 210mg