Description
Delicious and nutritious pancakes made with pumpkin and cottage cheese, perfect for a healthy breakfast.
Ingredients
Scale
- 1 cup cottage cheese (preferably low-fat)
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1 cup all-purpose flour (or a gluten-free alternative)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp sugar (or a sugar substitute)
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- Cooking oil or butter (for the skillet)
- Optional add-ins: Chocolate chips, Chopped nuts, Fresh fruit
Instructions
- In a large mixing bowl, combine the cottage cheese, pumpkin puree, and eggs. Use a whisk to blend everything until it’s nice and creamy.
- In another bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture. Use a spatula to fold them together gently.
- Heat a non-stick skillet over medium heat and add a bit of cooking oil or butter.
- Pour a ladleful of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook until golden brown.
- Transfer to a plate and repeat with the remaining batter.
- Serve pancakes warm, topped with maple syrup, a dollop of yogurt, or fresh fruit.
Notes
You can prepare the batter up to one day in advance and store it in the refrigerator. Feel free to make swaps for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg