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Writer's pictureJulie Barnes

Pumpkin Cottage Cheese Pancakes


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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