Description
Fluffy pancakes made with pumpkin and cottage cheese, perfect for breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp sugar
- 1 tbsp vanilla extract
Instructions
- In a bowl, mix pumpkin puree and cottage cheese until smooth.
- Add eggs and vanilla extract, stirring well.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, salt, and sugar.
- Gradually add the dry ingredients to the pumpkin mixture.
- Heat a non-stick skillet over medium heat.
- Pour batter onto the skillet, cooking until bubbles form.
- Flip and cook until golden brown on both sides.
- Serve warm with syrup or toppings of choice.
Notes
- Use fresh pumpkin or canned puree.
- Adjust sugar according to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Pumpkin Cottage Cheese Pancakes