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Cottage Cheese Pancakes with Pumpkin Puree
5 from 2 votes

Cottage Cheese Pancakes with Pumpkin Puree

Healthy cottage cheese pancakes are extra moist and flavourful with pumpkin purée and spice. A light yet protein rich breakfast, they're easily made gluten free without flour using oats. If you prefer yours more fluffy, add another teaspoon of baking powder.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 people
Calories: 459 kcal
Course: Dessert, Breakfast, Snacks, Brunch
Cuisine: American, British

Ingredients

  • 180 g (6oz/ 0.8 cup) cottage cheese (one small carton)
  • 2 large egg organic/free-range
  • 110 g (4oz/½ cup) all-purpose flour see NOTES (for gluten-free)
  • 1 teaspoon baking powder
  • 180 g (6oz/ ¾ cup) pumpkin or ⅓rd of a 15oz can of pumpkin purée (see NOTES, puree
  • 1 tablespoon oat bran optional
  • ½ teaspoon salt (fleur de sel, Maldon or celtic salt)
  • 1 teaspoon pumpkin spice or 4 spices (4 épices in France)
  • 1 tablespoon canola oil or melted butter

Instructions

    Cup of Yum
  1. With canned/ready-made purée: Place all ingredients in a bowl and stir together. Alternatively, place in a blender and blitz for a few seconds until smooth if you prefer.
  2. If making your own purée: Place the dry ingredients in a large bowl (flour, baking powder, salt, spice and oat bran, if using). In a food processor or another mixing bowl, place the wet ingredients: cottage cheese, egg and chopped roasted pumpkin and blend until smooth. Stir into the dry ingredients.
  3. Heat the canola oil (or butter) in the frying pan over medium heat and add to the batter. Using about ¼ ladle or 2 tablespoons, spoon the batter into the hot pan and space them well apart. Cook for about 3 minutes until bubbles appear and burst then turn over and cook the other side for a further 2 minutes until golden - or darker if you prefer.

Notes

  • Yield: makes about 10 small pancakes. For one serving, just halve the above quantities.
  • Serve with maple syrup, berries, toasted nuts, seeds and some Greek yoghurt or fromage blanc for a healthy breakfast or brunch.
  • Cottage cheese pancakes gluten free - replace all-purpose flour with old-fashioned rolled oats or buckwheat flour.
  • Pumpkin purée - to make your own, either roast or cook pumpkin until soft (in the oven or cut into cubes and cook with some water in a saucepan covered for 25 minutes). Instead of pumpkin, this recipe works well using 2 mashed bananas if you prefer something sweeter.
  • Storage: Best served fresh on the day but can keep in the fridge for 2 days in an airtight container or frozen. Just defrost before reheating them gently.
  • Nutrition Facts per serving (% daily value): Total fat 12.9g (17%), carbohydrate 53g (19%), fibre 4.1g (15%), protein 31.6g, vitamin D (175%), calcium (12%), iron (33%), potassium (10%). 
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