Description
Fluffy, protein-rich pancakes featuring creamy cottage cheese and warm pumpkin puree. A hearty autumn breakfast with a cake-like texture.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter for frying
Instructions
- Place cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract in a blender. Process until completely smooth.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- Pour the blended wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined; do not overmix.
- Heat a non-stick skillet over medium-low heat and add a small knob of butter.
- Pour 1/4 cup of batter per pancake onto the skillet. Do not flatten them.
- Cook for 3 to 4 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 2 to 3 minutes until golden brown on both sides.
- Remove from heat and serve warm with maple syrup or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American