If you've been following me, you know I love, love, love Lemon Cottage Cheese Pancakes. They're so very delicate and fluffy. Just a fabulous and healthy breakfast recipe.
Perhaps equal to my love for Cottage Cheese Pancakes is my love for Pumpkin-ing everything come Fall. So it's truly surprising it has taken me this long to combine the two!
These pancakes are packed with protein and pumpkiny flavor. They'd make a perfect breakfast if you're gearing up for a day of meal prep just before Thanksgiving.
Pumpkin Cottage Cheese Pancakes
Ingredients
· 4 eggs, separated
· 1 ½ cup low fat cottage cheese
· ½ cup pumpkin puree
· ½ tsp vanilla
· ½ cup flour
· 1 tsp baking powder
· ¼ tsp salt
· 1 tbsp sugar
· ½ tsp pumpkin pie spice
· Zest of an orange
· Butter, non-stick spray
In a medium bowl, whip the egg whites with a hand mixer until stiff peaks form. Set aside.
In a large bowl, mix together the egg yolks, cottage cheese, pumpkin puree, and vanilla.
Add the flour, baking powder, salt, sugar, pumpkin spice, and orange zest. Mix until thoroughly combined. Using a spatula, gently fold in half of the egg whites. Take care not to deflate all egg whites – streaks of white in the batter is okay. Fold in the remaining egg whites.
Heat a non-stick skillet or griddle over medium low heat. Do not use stainless steel or cast iron – the pancakes will stick horribly. Grease lightly with non-stick spray and a pat of butter.
Using a 1/3 cup measure, spoon the pancake batter into the pan. Cook 3-4 pancakes at a time depending on the size of your pan. Cook each pancake on the first side for roughly 3 minutes until starting to brown around the edges. Using a flexible, yet sturdy spatula, flip the pancakes and cook for another 2-3 minutes. It’s important to make swift decisive motions when flipping the pancakes otherwise the pancakes will stick and tear. Repeat with the remaining batter. Grease the pan between each batch.
Makes 12-14 pancakes
Notes
These pancakes are low in carb and high in protein. Perfect for a healthy breakfast.
But seriously, these are some sticky pancakes. Heed my advice on the non-stick pan lest you end up with pancakes that look like butts.
Gluten Free Friendly!
Substitute the flour for Cup4Cup flour blend.
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