Fluffy Pumpkin Cottage Cheese Pancakes
Delightful pancakes combining pumpkin and cottage cheese for a nutritious breakfast.
Ingredients
For the pancakes
- 1/2 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1 whole egg
- 2 tbsp pumpkin puree
- 1 tsp vanilla
- 2 tbsp organic brown sugar (or granulated sweetener of choice)
- 1 pinch salt
- Cinnamon or pumpkin pie spice (to taste)
- 1 tsp baking powder
- 1 cup gluten-free flour
Instructions
Preparation
- Add all ingredients to a blender and blend until smooth to ensure a uniform texture without lumps.
Cooking
- Heat a skillet over medium-high heat and add a dash of oil.
- Pour scoops of the batter onto the skillet, making sure not to overcrowd.
- Cook for about two minutes or until the edges start to firm up and rise, then flip and cook for another two minutes.
- Add a splash of water, cover with a lid, and allow them to steam for a few minutes to ensure they’re cooked through.
- Once done, plate the pancakes, add your favorite toppings, and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Pancakes can also be frozen with parchment paper between layers and reheated in the microwave or skillet. For the best pancakes, ensure the skillet is evenly heated.