Name: Pumpkin Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 eggs (I don’t recommend flax eggs here); 1 cup cottage cheese; ½ cup pumpkin puree; 3 tablespoons pure maple syrup, plus more for serving; 1 teaspoon vanilla extract; 1 cup gluten-free all purpose flour or regular flour***; ½ tablespoon baking powder; ½ teaspoon cinnamon; Any desired mix-in’s like chocolate chips or anything!

Pumpkin Cottage Cheese Pancakes

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5 from 5 reviews

These Pumpkin Cottage Cheese Pancakes are the ultimate fall breakfast recipe to make. Using just a few simple ingredients and they’re gluten-free, nut-free and packed with protein.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Yield: 8-10 pancakes 1x

Instructions

In a large bowl or in a blender, mix together the eggs, pumpkin cottage cheese, maple syrup and vanilla until combined (if using blender add all ingredients in at same time)
Mix in the flour, cinnamon and baking powder until combined
Fold in any mix-in’s if using
Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
Cook for 3-5 minutes on medium/low heat on each side
Remove from heat and enjoy with maple syrup and desired toppings!

Notes

*Store leftovers in airtight container for 5 days in the fridge or freezer for 2 months

***If you are blending the batter you can use 1 cup rolled oats too

Author: Rachel