Fluffy, moist pumpkin spice pancakes made with cottage cheese, gluten-free flour, and warm fall spices. Protein-packed, kid-friendly, and freezer-friendly breakfast treat.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months., You can freeze pancakes or freeze individual batter portions in ice cube trays for quick cooking later., If preparing for babies or toddlers, omit maple syrup from the batter and serve syrup on the side or with mashed fruit., For a super smooth batter, use a blender; mixing by hand retains cottage cheese texture., Use butter or oil to prevent sticking and cook pancakes on medium-low heat., Regular all-purpose flour can replace gluten-free flour if gluten restriction is not required.
Find it online: https://theproteincook.com/pumpkin-cottage-cheese-pancakes/