Description
Fluffy, protein-packed, and full of pumpkin spice, these pancakes are a fall breakfast favorite. With cottage cheese and maple syrup, they’re naturally sweet and satisfying.
Ingredients
Scale
8 eggs
2 cups cottage cheese
1 cup pumpkin purée
6 Tbsp pure maple syrup (plus more for serving)
2 tsp vanilla extract
2 cups gluten-free or all-purpose flour
1 Tbsp baking powder
1 tsp cinnamon
Optional: chocolate chips or other mix-ins
Instructions
Whisk eggs, cottage cheese, pumpkin, syrup, and vanilla until smooth.
Stir in flour, baking powder, and cinnamon. Fold in mix-ins.
Heat non-stick skillet over medium. Spoon batter onto pan and cook ~2–3 mins per side until golden.
Serve warm with maple syrup.
- Category: Breakfast
Nutrition
- Calories: 120
- Fat: 6g
- Carbohydrates: 10g
- Protein: 7g