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.
Equipment
- non-stick griddle or crêpe/pancake pan or regular non-stick frying pan
Ingredients
- 180 g (6oz/ 0.8 cup) cottage cheese (one small carton)
- 2 large eggs 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 purée or ⅓rd of a 15oz can of pumpkin purée (see NOTES)
- 1 tablespoon oat bran optional
- ½ teaspoon salt (fleur de sel, Maldon or celtic salt)
- 1 teaspoon pumpkin spice (4 spices, nutmeg or ginger)
- 1 tablespoon olive oil or melted butter
Instructions
- 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.
- 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 using a spatula.
- Heat the 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 yogurt or fromage blanc for a healthy breakfast or brunch.
Cottage cheese pancakes gluten free - replace all-purpose flour with oat flour, 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%).
Nutrition
Calories: 459kcal
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