Name: Pumpkin Protein Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1½ cups gluten-free flour; 2 tablespoons sugar (or can sub maple syrup); 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 tablespoon pumpkin spice; 1 cup full-fat cottage cheese; ½ cup milk (or plant-based milk); ¾ cup pumpkin purée; 2 eggs; 3 tablespoons melted coconut oil or butter, plus more for greasing the skillet; 1 teaspoon vanilla extract

Description

These pancakes are a delicious and nourishing way to welcome fall. Packed with protein and free of gluten, they’ll energize you for the entire day.

Ingredients

Units Scale

1 1/2 cups gluten-free flour
2 tablespoons sugar (or can sub maple syrup)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon pumpkin spice
1 cup full-fat cottage cheese
1/2 cup milk (or plant-based milk)
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted coconut oil or butter, plus more for greasing the skillet
1 teaspoon vanilla extract

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Instructions

Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a mixing bowl.
In a blender, add cottage cheese, milk, pumpkin puree, eggs, melted coconut oil, and vanilla. Blend until smooth, then add to the dry ingredients.
Fold together until no lumps remain.
Heat coconut oil in a skillet over medium heat. Drop ¼ cup portions of batter into pan, and cook until golden brown on one side. Flip and cook until golden brown on opposite side.
Transfer to plate and top with butter, maple syrup, cinnamon, or whatever toppings you love. Eat!

Prep Time: 15
Cook Time: 5