Keto pumpkin pancakes are fluffy and full of fall flavors. Need a quick and healthy meal? Make these cottage cheese pancakes!
Keto Pancakes
Forget about eggs for breakfast; these keto pancakes are the new star of the season! They are deliciously fluffy with the perfect balance of sweet and spicy notes.
Since they are made with real pumpkin puree, they taste just like fall. There are a bunch of different ways to prepare them, serve them, and eat them.
The real surprise is that they are made with cottage cheese! You can’t tell there is cottage cheese in them – but it makes them taste richer.
In fact, if someone you know doesn’t like to eat cottage cheese, don’t tell them it’s in there. They won’t be able to tell.
Cottage Cheese Pancakes
The secret to hiding cottage cheese in pancakes is to use a food processor to make the cottage cheese completely smooth. When you do, it becomes like a tangy cream sauce.
Can you leave the curds in it? Yes, you sure can!
The only difference will be that you might be able to taste the curds in the pancakes. So if you have a sensitivity to textures, you might want to puree the cottage cheese first.
What can you use instead of cottage cheese? For the pancakes, I think ricotta cheese will be the best substitute for the cottage cheese.
It’s slightly thicker than cottage cheese, but the flavor is very similar.
Pumpkin Pancakes
I fell in love with low-carb pumpkin pancakes. They are one of my favorite fall breakfast recipes!
I started hearing about making pancakes with cottage cheese to make them taste richer. Plus, the cottage cheese helps you feel full for longer.
So, I created a this recipe and it’s probably my new favorite pumpkin pancake recipe!
If you love the flavor of pumpkin pie in the fall, then make some Keto Pumpkin Pecan Cream Cheese Roll-Ups next. You can eat them as a dessert, an after-workout snack, or eat them for breakfast.
What To Eat With Pancakes
Serve these pancakes for breakfast, brunch, or as a high-fiber snack. I like to drink a Keto Blueberry Coconut Smoothie with them.
If you want something more filling and substantial, then make either a Keto Sausage and Zucchini Breakfast Hash or an easy Keto Breakfast Skillet.
You can also make the pancakes ahead of time and eat them on the go with some of your favorite portable breakfast faves. I love eating either Keto Breakfast Roll Ups or Keto Cottage Cheese Egg Muffins for busy mornings.
How To Make Pancakes Ahead
Make a double batch of pancakes and store the leftovers in the refrigerator for later. Place the leftover carrot pancakes in an airtight food storage container and keep them in the refrigerator for up to three days.
These cottage cheese pumpkin pancakes freeze really well, too. Wrap each pancake in parchment paper and then put the pancakes in a freezer-safe resealable bag.
Then, you can reheat them in the toaster. It’s so easy!
Want more pancake recipes? Keto Carrot Pancakes are a great way to hide veggies and Keto Protein Pancakes are made with protein powder. Low-Carb Gingerbread Pancakes are perfect in the winter and this Keto Strawberry Pancakes Recipe taste fantastic in the spring and summer.
Keto Cottage Cheese Pumpkin Pancakes Recipe
Below are the ingredients (and step by step pictures) that you’ll need to make these keto cottage cheese pumpkin pancakes. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.
Prep Time: 10 minutes
Cook Time: 5-7 minutes per batch
Servings: 4
Net Carbs: 5 net carbs per serving
Ingredients
- Almond Flour
- Cottage Cheese
- Pumpkin Puree
- Baking Powder
- Eggs
- Pumpkin Pie Spice
- Vanilla
- Swerve Confectioner’s Sugar Substitute
- Melted Butter
Directions
Add all of the ingredients to a mixing bowl, and blend until smooth.
Spray a skillet with cooking spray, and drop a ¼ – ⅓ cup of the batter into the skillet. Cook evenly on both sides until browned and cooked through.
Repeat until all of the pancakes have been made.
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Keto Cottage Cheese Pumpkin Pancakes
Keto pumpkin pancakes are fluffy and full of fall flavors. Need a quick and healthy meal? Make these cottage cheese pancakes!
Ingredients
- 1 cup Almond Flour
- 1/2 cup Cottage Cheese blended smooth in a food processor
- 1/4 cup Pumpkin Puree
- 1 tsp Baking Powder
- 2 large Eggs
- 1/2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 1 tbsp Melted Butter
Instructions
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Add all of the ingredients to a mixing bowl, and blend until smooth.
-
Spray a skillet with cooking spray, and drop a ¼ - ⅓ cup of the batter into the skillet.
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Cook evenly on both sides until browned and cooked through.
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Repeat until all of the pancakes have been made.
Recipe Notes
Breakfast Recipes
Are you looking for more breakfast recipes? I have a bunch of them here on Stylish Cravings. Try these keto-friendly breakfast recipes next.
