Description
High-protein and fluffy pancakes made with pumpkin puree and cottage cheese for a cozy breakfast that keeps you full.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 large eggs
- 1 cup milk of choice
- 1 tsp vanilla extract
- 2 tbsp maple syrup or honey (optional)
- 1 cup all-purpose flour or whole wheat flour
- 1 tbsp baking powder
- 1 tsp pumpkin pie spice (or cinnamon plus a pinch of nutmeg)
- 1/2 tsp salt
- Butter or oil for the pan
Instructions
- Mix the wet ingredients: In a blender, add cottage cheese, pumpkin puree, eggs, milk, vanilla, and maple syrup (if desired). Blend until mostly smooth.
- Add the dry ingredients: Add flour, baking powder, pumpkin pie spice, and salt. Pulse just until combined.
- Rest the batter: Let the mixture sit for 5 minutes while your pan heats up.
- Cook low and slow: Heat a nonstick pan over medium-low heat, add butter or oil, and scoop about 1/4 cup of batter into the pan. Cook until bubbles appear, then flip and cook until golden.
- Keep them warm: Place finished pancakes in a warm oven until ready to serve.
Notes
If batter is too thick, add milk one tablespoon at a time for consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg