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
- Any desired mix-ins like chocolate chips (optional)
Instructions
- In a large bowl or blender, mix eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until combined.
- Add flour, cinnamon, and baking powder. Mix well.
- Fold in any mix-ins if using.
- Heat a skillet with butter or oil. Scoop ¼ cup batter per pancake, spacing them 2 inches apart.
- Cook on medium-low heat for 3-5 minutes per side.
- Serve warm with maple syrup and toppings.
Notes
- Use full-fat cottage cheese for best texture.
- Blending ensures a smoother batter.
- Cook on low heat to prevent burning.
- These pancakes freeze well for later.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg