Cottage Cheese Pumpkin Pancakes
made with simple ingredients and naturally sweetened with maple syrup. Perfect for meal prep and cozy mornings. Enjoy them fresh, or freeze for a quick and easy breakfast later!
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SERVINGS: 15
Ingredients
Pancake Base:
- 2 cups cottage cheese blended
- 4 eggs
- 1 tbsp baking powder
- 1 1/2 cups gluten free 1:1 flour
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste
- 3/4 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/3 cup dark chocolate chips
Streusel Topping:
- 3 tbsp coconut oil melted
- 1/4 cup coconut sugar
- 1/3 cup gluten free 1:1 flour
- 1 tbsp cinnamon
- 2 tbsp maple syrup optional topping
Instructions
Enable step-by-step mode- Blend your cottage cheese in a blender until just smooth (do not over blend) and pour into a large bowl
- Add your eggs, maple syrup, extract, and pumpkin and whisk together to combine
- Add in your dry ingredients and stir well until you have a smooth batter formed (add in your chocolate chips as well and fold into the batter)
- 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 3-5 minutes on each side)
- Stack your pancakes and top with your cinnamon streusel and maple syrup