Healthy Pumpkin Chocolate Chip Pancakes
Thick and fluffy gluten free, high protein pumpkin pancakes!
Print
Pin
Servings: 6
Ingredients
- 1/2 cup cottage cheese
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp pure maple syrup
- 1 tbsp melted butter
- 3 tbsp buttermilk
- 1 tsp vanilla extract
- 3/4 cup gluten free 1:1 flour +2 tbsp
- 1/4 cup vanilla protein powder
- 1 1/2 tsp baking powder
- Pinch of sea salt
- 3 tbsp dark chocolate chips
Instructions
- Make your buttermilk by adding 1 tsp lemon juice or vinegar to a measuring cup, then top with 3 tbsp milk and allow to set for a few minutes
- Pat your pumpkin puree dry, then add all wet ingredients to a blender or food processor
- Blend until completely smooth
- In a mixing bowl whisk flour, protein powder, and baking powder
- Pour wet mixture into the flour mixture and stir
- Your batter will be thick, but it allows for that thick fluffy texture! If you prefer thinner pancakes you can add more milk to thin out the batter
- Fold in chocolate chips
- Spoon batter on pre-heated skillet, and use a spatula to flatten / shape better
- Cook about 3-4 minutes per side
- Serve with butter and pure syrup