Description
Delightful pancakes featuring creamy cottage cheese and pumpkin puree for a light, fluffy 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
- Optional mix-ins: chocolate chips or nuts
Instructions
- In a large bowl or blender, mix together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract.
- Mix in the flour, baking powder, and cinnamon until combined.
- If using any mix-ins, fold them into the batter gently.
- Heat a large skillet over medium-low heat and lightly grease it with butter or oil.
- Using a 1/4 cup, scoop batter onto the skillet, leaving about 2 inches between each pancake.
- Cook for 3-5 minutes until edges begin to set and small bubbles appear on the surface.
- Flip the pancakes and cook for an additional 3-5 minutes until golden brown and cooked through.
- Serve warm with maple syrup and desired toppings.
Notes
Use fresh ingredients for the best results. Experiment with spices like nutmeg for added flavor.
