High-Protein Pumpkin Cottage Cheese Pancakes
Ingredients
- ⅓ cup pumpkin purée
- 1 cup egg whites
- 3 Tbsp cottage cheese
- 2 Tbsp pineapple ginger sea moss gel
- 1–2 tsp maple syrup or honey (optional)
- ¼ tsp vanilla extract
- ⅓ cup oat flour
- ½ Tsp baking powder
- ⅛ tsp cinnamon
Steps
- In a blender, add pumpkin, egg whites, cottage cheese, sea moss gel, vanilla, oat flour, baking powder, cinnamon, salt, and any optional spices and sweetener and blend until fluffy.
- Heat a lightly greased nonstick pan over medium-low.
- Spoon batter into 3 small pancakes and cook ~3–4 minutes per side, until golden and bubbles rising.
- Serve warm with extra sea moss gel, yogurt, or fruit on top.
Why Add Sea Moss Gel?
- Ginger adds a warming spice, good for easing digestion
- Sea moss gel helps create a thick, fluffy, nutrient-dense pancake
- Egg whites and cottage cheese are great sources of protein for stable blood sugar balance.
