Easy Pumpkin Pancakes (gluten-free option)
Servings 12
These easy pumpkin pancakes have an amazing texture! With whole wheat and gluten-free options.
Ingredients
- 1/4 cup (22 grams) rolled oats or oat flour
- 1/4 cup (32 grams) whole wheat flour or 1/4 cup (22 grams) additional rolled oats or oat flour
- 1 tablespoon baking powder
- 3 1/2 teaspoons pumpkin pie spice see notes
- 4 large eggs 50 grams each out of shell
- 3/4 cup (155 grams) cottage cheese
- 1/2 cup + 2 tablespoons (204 grams) pumpkin puree
- 2 tablespoons oil coconut, canola, olive - whatever you want
- 2 tablespoons maple syrup honey would also work
- 1 tablespoon vanilla extract
Instructions
- Pour the oats in the food processor or high-speed processor and give it a few pulses. You want them to be a little finer is all. Then add all the other ingredients and mix until thoroughly combined. There definitely shouldn't be any lumps. Because we're using cottage cheese here, I don't recommend making these without the help of a food processor or a good blender.
- Cook in a medium pan over medium heat. For me, it took about 1-2 minutes before I flipped them, and then another minute on the next side. They were really easy to flip, but if you normally use cooking spray, go ahead and use it here.
Notes
- If you don't have pumpkin pie spice, you can use:
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 88kcalCarbohydrates: 7gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 57mgSodium: 170mgPotassium: 87mgFiber: 1gSugar: 3gVitamin A: 2017IUVitamin C: 1mgCalcium: 90mgIron: 1mgNet Carbs: 6
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