Description
Cottage Cheese Pumpkin Pancakes are a delightful and nutritious twist on traditional pancakes, combining the creaminess of cottage cheese with the warm flavors of pumpkin and spices.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup milk
- 1 tbsp maple syrup (optional)
Instructions
- In a large bowl, mix together the cottage cheese, pumpkin puree, and eggs until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the milk and maple syrup, if using, until the batter is smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your favorite toppings.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These pancakes can be stored in the refrigerator for up to 3 days.
- They can also be frozen for up to a month; reheat in a toaster or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Cottage Cheese, Pumpkin, Pancakes, Breakfast, Healthy