Description
These Pumpkin Cottage Cheese Pancakes are fluffy, protein-packed, and have a cozy fall flavor. They’re quick to make, gluten-free, nut-free, and loved by both kids and adults.
Ingredients
- 4 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
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
- Optional mix-ins: chocolate chips or fruit
Instructions
- Whisk together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract in a large bowl or blend for a smoother texture.
- Mix in the flour, baking powder, and cinnamon until just combined.
- Fold in any desired mix-ins like chocolate chips or berries.
- Preheat a skillet over medium-low heat and lightly grease with butter or oil.
- Drop about ¼ cup of batter per pancake onto the skillet, leaving space between them.
- Cook for 3–5 minutes per side, or until golden and cooked through.
- Serve hot with extra maple syrup and preferred toppings.
Notes
- Use a blender for an extra smooth batter.
- Regular all-purpose flour can replace gluten-free flour if needed.
- Omit maple syrup from batter for babies and sweeten with toppings instead.
- Keep heat at medium-low to avoid burning and ensure even cooking.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
