Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 eggs
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Mix pumpkin puree, cottage cheese, eggs, honey, and vanilla extract in a bowl.
- Add whole wheat flour, baking powder, cinnamon, and salt. Stir until combined.
- Heat a non-stick pan over medium heat.
- Drop small spoonfuls of batter onto the pan.
- Cook for 2-3 minutes per side until golden brown.
- Serve warm.
Notes
- Use a non-stick pan for best results.
- Adjust honey to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 5 pancake bites
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg