Can I make these pancakes without a blender?

Yes, you can mix by hand, but the texture will be more rustic. For a smoother batter, mash the cottage cheese first or use an immersion blender.

Are these pancakes kid-friendly?

Absolutely. They’re soft, mildly sweet, and easy to chew. Many kids love the subtle pumpkin spice flavor.

You can! Just make sure it’s cooked and well-pureed. The consistency should be similar to canned for best results.

Fluffy, protein-rich pancakes made with pumpkin puree, cottage cheese, and cozy fall spices. Naturally gluten-free and simple to make in a blender.

Scale

1/2 cup pumpkin puree

1/2 cup cottage cheese

2 eggs

1/4 cup gluten-free all-purpose flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

Butter or oil for cooking

Optional: chocolate chips or chopped nuts

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1. Add pumpkin puree, cottage cheese, and eggs to a blender. Blend until smooth.

2. Add flour, baking powder, pumpkin pie spice, and cinnamon. Blend again to combine.

3. Heat a greased skillet over medium heat.

4. Scoop 2–3 tablespoons of batter per pancake into skillet.

5. Cook for 2–3 minutes, flip, and cook until golden and set.

6. Repeat with remaining batter.

7. Serve warm with maple syrup or toppings of choice.

Store pancakes in the fridge for up to 5 days or freeze for 2 months.

To reheat, microwave for 30 seconds or warm in a skillet.

Swap gluten-free flour for almond or oat flour if needed.

Add chocolate chips or chopped nuts for extra flavor and texture.