Description

These pumpkin cottage cheese pancakes combine creamy cottage cheese and spiced pumpkin for a protein-rich, gluten-free breakfast that’s perfect for chilly mornings or meal prep.

Ingredients

Scale

1 cup pumpkin purée

¾ cup cottage cheese

2 large eggs

1 cup gluten-free oat flour

2 tbsp pure maple syrup or mashed banana

1 tsp baking powder

1½ tsp ground cinnamon

¼ tsp nutmeg

¼ tsp ground ginger

½ tsp pure vanilla extract

2–3 tbsp almond milk

pinch of sea salt

coconut oil for cooking

Instructions

1. In a blender or bowl, combine pumpkin purée, cottage cheese, eggs, vanilla, and sweetener until smooth.

2. In a separate bowl, whisk together oat flour, baking powder, cinnamon, nutmeg, ginger, and salt.

3. Pour the wet mixture into the dry ingredients and stir gently, adding almond milk to reach a pourable batter.

4. Heat a non-stick pan over medium-low heat and lightly grease with coconut oil.

5. Spoon ¼ cup of batter per pancake onto the pan and cook until bubbles form and edges set, about 2–3 minutes.

6. Flip and cook for another 2 minutes until golden brown.

7. Serve warm with toppings such as maple syrup, nuts, or yogurt.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: breakfast
Method: pan-fry
Cuisine: american

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 6
Sodium: 200
Fat: 7
Saturated Fat: 2
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 15
Cholesterol: 55

Keywords: pumpkin cottage cheese pancakes, nutritious pancakes, cold weather breakfast, healthy gf breakfast, breakfast ideas healthy for work, pumpkin protein pancakes, whole food breakfast