Description
These cottage cheese pumpkin pancakes are a wholesome, high-protein breakfast with fall-inspired flavor. Perfect for anyone looking for a healthy, quick morning meal, with options for oat-free, keto, and baby-friendly diets.
Ingredients
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4 large eggs
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1 cup cottage cheese (small curd)
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½ cup pumpkin puree (unsweetened)
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3 tbsp maple syrup
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1 tsp vanilla extract
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1 cup gluten-free flour or oat flour
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½ tbsp baking powder
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½ tsp ground cinnamon
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Optional: pinch of nutmeg, chocolate chips, chopped walnuts
Instructions
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In a bowl, whisk together eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla.
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In another bowl, combine flour, baking powder, cinnamon, and nutmeg (if using).
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Gradually mix dry ingredients into wet until fully combined. Fold in any optional mix-ins.
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Heat a non-stick skillet over medium heat and lightly grease.
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Scoop ¼ cup batter per pancake onto skillet.
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Cook 3–4 minutes per side or until golden and set.
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Serve warm with your favorite toppings.
Notes
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Use almond flour for a low-carb/keto version.
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Skip syrup and use whole wheat flour for baby-friendly pancakes.
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Store leftovers in the fridge for 3 days or freeze for up to a month.
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Reheat in toaster or skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: BREAKFAST
- Method: PAN FRYING
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 5g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 110mg