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
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