Fluffy Pumpkin Cottage Cheese Pancakes
These delightful pancakes combine pumpkin and cottage cheese for a nutritious and fluffy breakfast, perfect for cozy mornings.
Ingredients
Pancake Base
- 1/2 cup cottage cheese Use full-fat for creamier texture.
- 1/2 cup plain Greek yogurt Can substitute with regular yogurt.
- 1 large egg Room temperature preferred.
- 2 tbsp pumpkin puree Can substitute with other fruit purees.
- 1 tsp vanilla Vanilla extract for flavor.
- 2 tbsp organic brown sugar or granulated sweetener Adjust according to taste.
- 1 pinch salt Enhances flavor.
- 1 tsp cinnamon or pumpkin pie spice Add according to preference.
- 1 tsp baking powder Helps with pancake rise.
- 1 cup gluten free flour Use preferred flour substitute.
Instructions
Preparation
- Begin by adding all ingredients into a blender. Blend until the mixture is smooth.
Cooking
- On the stovetop, heat a skillet – a non-stick one works wonders here.
- Pour scoops of the pancake mixture onto the skillet, taking care not to overcrowd the pan.
- Cook for a few minutes until the edges firm up and rise, then flip and cook for another couple of minutes on the other side.
- To ensure your pancakes are cooked through, add a splash of water to the skillet, cover with a lid, and let them steam for a few minutes.
- Once cooked, plate up your pancakes, add your favorite toppings, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze with parchment paper between them for longer storage. Ensure ingredients are at room temperature for fluffier pancakes.