Ingredients
- 4 eggs (I don’t recommend flax eggs here)
- 1 cup cottage cheese
- pumpkin puree
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all purpose flour or regular flour***
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
- Any desired mix-in’s like chocolate chips or anything!
Instructions
- In a large bowl or in a blender, mix together the eggs, pumpkin cottage cheese, maple syrup and vanilla until combined (if using blender add all ingredients in at same time)
- Mix in the flour, cinnamon and baking powder until combined
- Fold in any mix-in’s if using
- Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
- Cook for 3-5 minutes on medium/low heat on each side
- Remove from heat and enjoy with maple syrup and desired toppings!
* Store leftovers in airtight container for 5 days in the fridge or freezer for 2 months
*** If you are blending the batter you can use 1 cup rolled oats too