Pumpkin Cottage Cheese Pancakes
Delightful pancakes combining pumpkin and cottage cheese, perfect for breakfast or brunch.
Ingredients
For the Pancake Batter
- 1 cup cottage cheese Can substitute low-fat or fat-free cottage cheese.
- 1 cup pumpkin puree Fresh pumpkin can be used if pureed to a smooth consistency.
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour For a gluten-free option, use a gluten-free flour blend.
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice Can be substituted with cinnamon, nutmeg, and ginger.
- 1/2 teaspoon salt
To Serve
- Maple syrup Honey or agave syrup can be used as a substitute.
- Whipped cream
- Sliced bananas or fresh berries
Instructions
Preparation
- In a large bowl, combine cottage cheese, pumpkin puree, eggs, and vanilla extract. Mix until well combined, leaving the cottage cheese slightly chunky for texture.
- In a separate bowl, whisk together flour, baking powder, pumpkin spice, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined.
Cooking
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Keep warm while repeating with the remaining batter.
Notes
For consistency, use a ladle or measuring cup when pouring the batter. If the batter thickens too much, add a little milk to reach the desired consistency. Allow the batter to rest for 10 minutes after mixing for extra fluffiness.