Description
Fluffy and nutritious pancakes combining pumpkin puree and cottage cheese for a delightful autumn breakfast.
Ingredients
- 4 large eggs
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour or regular flour
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
- Any desired mix-ins such as chocolate chips or nuts
Instructions
- In a large bowl or in a blender, mix together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until combined.
- Gradually mix in the gluten-free or regular flour, baking powder, and cinnamon until just combined.
- If desired, gently fold in any mix-ins.
- Warm a large skillet over medium-low heat and add butter or oil.
- Scoop about 1/4 cup of the batter onto the skillet, leaving about 2 inches of space between each pancake.
- Cook each pancake for 3-5 minutes on each side until golden brown.
- Remove from heat and serve with additional maple syrup or your choice of toppings.
Notes
Use fresh pumpkin puree for a richer flavor. Adjust cooking times for desired pancake texture.
