It's pumpkin spice season & these gluten-free pancakes are just the perfect meal for fall breakfast on a chilly morning! They have nearly 40 grams of protein & are Keto friendly.
Here are the steps to make these rich & delicious pancakes.
Add cottage cheese to a bowl
Add eggs
Add Vanilla extract
Add pumpkin spice seasoning & cinnamon
Mix it well
You want a thick mixture as so
Heat a pan on medium to low heat and portion out half a cup of mixture on the heated pan. Spread it in circular motion gently and cook each side for about 10 minutes.
Top it with the thick blueberry cream.
To make the blueberry cream, simply blend a handful of blueberries with 2 tbsp cottage cheese, & 1 tbsp maple syrup.
Serve & enjoy!
LIST OF INGREDIENTS
1/2 cup cottage cheese
Two whole eggs
1/2 tsp vanilla extract
1 tsp Pumpkin spice seasoning
1/2 tsp cinnamon