Cottage Cheese Gingerbread Pancakes
These Cottage Cheese Gingerbread Pancakes are soft, fluffy, and packed with warm gingerbread flavors. Made with cottage cheese, eggs, maple syrup, and cozy spices, they’re naturally high in protein and topped with graham cracker crumbs for the perfect crunch. A festive and nutritious breakfast that’s perfect for chilly mornings!
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SERVINGS: 15
Ingredients
- 2 cups cottage cheese good culture
- 4 pasture raised eggs vital farms
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cups gf flour
- 2 tsp ground ginger
- 1 1/2 tsp nutmeg or cinnamon
- 2 tbsp graham cracker crumbs
Instructions
Enable step-by-step mode- Combine all ingredients in a large bowl together (feel free to blend your cottage cheese before if you don’t like the texture)
- Stir well to combine
- Heat up a nonstick pan or use extra oil on medium heat and begin to pour your pancakes onto the pan (I used muffin rings but it’s not necessary- if you do use these, be sure to spray each one)
- Allow each side to cook until golden brown (usually about 3 minutes on each side)
- Stack your pancakes and top with graham cracker crumbs and either syrup or honey (I used honey with mine bc that’s what I had on hand)