Pumpkin Cottage Cheese Pancakes Ingredients: 4 eggs 1 cup cottage cheese 1/2 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) 1/2 tablespoon baking powder 1/2 teaspoon cinnamon Optional mix-ins (chocolate chips, nuts, etc.) Directions: Mix wet ingredients: In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. If using a blender, you can add all the ingredients at once and blend until smooth. Add dry ingredients: Stir in the flour, cinnamon, and baking powder until well combined. Fold in any optional mix-ins, such as chocolate chips or nuts. Cook the pancakes: Warm a large skillet over medium/low heat and add butter or oil. Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving about 2 inches of space between them. Cook for 3-5 minutes on each side, until golden brown and cooked through. Serve: Remove from heat and serve warm with maple syrup and your favorite toppings. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 250 kcal per serving | Servings: 4 servings These Pumpkin Cottage Cheese Pancakes are the perfect combination of fluffy and protein-packed, with a subtle pumpkin flavor that makes them ideal for a cozy fall breakfast. The addition of cottage cheese gives these pancakes extra moisture and a boost of protein, while the pumpkin puree and cinnamon bring a warm, comforting flavor to the dish. Serve these pancakes with a drizzle of maple syrup and your favorite toppings, like butter, nuts, or even a sprinkle of powdered sugar. Theyre great for a quick weekday breakfast or a lazy weekend brunch, offering a satisfying balance of sweet and savory in every bite. These pancakes are also gluten-free, making them a healthy and delicious option for everyone to enjoy!
