Description
Warm, filling, and packed with cozy fall flavor, these nutritious pumpkin cottage cheese pancakes are naturally gluten-free and loaded with protein. Perfect for a healthy GF breakfast or a creative gluten free vegetarian breakfast idea you’ll crave all season!
Ingredients
1/2 cup cottage cheese 1/2 cup pumpkin puree 2 large eggs 1/2 cup rolled oats 1/2 teaspoon baking powder 1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger mix) 1/2 teaspoon vanilla extract Pinch of salt Optional toppings: maple syrup, sliced bananas, crushed pecans
Instructions
1. Add cottage cheese, pumpkin puree, eggs, oats, baking powder, spices, vanilla, and salt to a blender. Blend until smooth. Let batter rest for 5 minutes to thicken slightly. 2. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. 3. Pour about 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes per side, until golden and cooked through. 4. Stack on a plate and serve warm with maple syrup, nuts, and fruit if desired.
Notes
• Let batter rest for fluffier pancakes. • Use a nonstick skillet to prevent sticking. • Add a splash of milk if batter seems too thick. • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Gluten Free, Vegetarian
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 105mg
Keywords: Pumpkin Cottage Cheese Pancakes, Healthy GF Breakfast, Gluten Free Vegetarian Recipes Breakfast, Fall Cottage Cheese Recipes, Whole Food Fall Recipes, Nutritious Pancakes