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Pumpkin Cottage Cheese Pancakes

Light and fluffy pancakes made with cottage cheese and pumpkin puree, perfect for a nourishing breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • 1 cup pumpkin puree
  • 2 pieces eggs
Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
For Cooking and Serving
  • to taste butter or oil for cooking
  • to taste maple syrup for serving
  • to taste fresh fruit for serving e.g., berries or sliced bananas

Method
 

Preparation
  1. In a large bowl, mix together the cottage cheese, pumpkin puree, and eggs until smooth.
  2. In another bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  3. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little butter or oil.
  2. Pour about 1/4 cup of the batter for each pancake onto the skillet.
  3. Cook for 3-4 minutes on each side or until golden brown.
Serving
  1. Serve warm topped with maple syrup and fresh fruit.

Notes

For best results, let your skillet heat adequately before adding batter. Leftover pancakes can be refrigerated for up to 3 days or frozen for about 1 month.