Print
Ingredients
Scale
- 4 large eggs
- 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
- Optional mix-ins: chocolate chips, nuts, or dried fruit
Instructions
- In a large bowl, blend eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth.
- Gradually add gluten-free flour, baking powder, and cinnamon. Stir gently to combine.
- Fold in optional mix-ins if desired.
- Preheat skillet over medium-low heat with butter or oil.
- Pour ¼ cup of batter onto the skillet, spacing pancakes apart.
- Cook for 3-5 minutes until bubbles form, then flip and cook for another 3-5 minutes until golden brown.
Notes
Ensure the skillet is properly preheated to avoid sticking.
Use fresh pumpkin puree for best flavor; canned may be used in a pinch.
Rest batter briefly before cooking for thicker pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg