Gluten Free: Pumpkin Cottage Cheese Pancakes

Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin-Cottage Cheese Pancakes, Photo by Kate Chan

I spend my days reading books, digging little hands into lavender-orange oil scented brown rice in a big bucket, coloring, finger painting, singing, and finding joy in everyday objects and things.  I am saddened that when I wrote out the October calendar on our family calendar that my “return to work” day no longer looms in the future – but is now clearly marked on the calendar.  Rather than rue the fact that I have to  return to my role of working mom, I will consider myself lucky.  I have, after all, had the pleasure of TWO maternity leaves in a mere 15 months.  In addition, not everyone is lucky enough to have the same breaks with their kids as I will.  So rather than worry about the incredible amount of hours I will have to put in shortly (I’m teaching a new course…that has NO curriculum and NO text (EEEEK!) this year),  I will just seize on the remaining memory-making moments to keep them alive.

Lately, Zoe’s latest obsessions have included the “If You Give A..” book series by Laura Numeroff.  These books tell a simple, circular story.  (And they feel quite repetitive – as they are, purposefully.)  Most of them include an animal and some type of food.  Her first beloved book from this series was “If You Give a Mouse a Cookie“.  And then came “If You Give a Moose a Muffin“.  But now?  Now she is into reading “If You Give a Pig a Pancake” and “If You Take a Mouse to the Movies“.  I’m sure you are wondering why I am telling you all this.  Here’s the reality:  if you read it or see it, the Chicklet wants to reenact it.  It is humorous to react our adventures – like we are trying to reenact her riding the merry-go-round in our living room or Super Grover swimming in a pool in the hallway, etc.

Amazingly, the Chicklet has never taken a shining to bread goods (not such a bad deal considering her Celiac momma!).  She doesn’t really care for bread, muffins, pancakes, etc.  She will take a couple nibbles of cookie or cake.  Don’t worry: she does have a sweet tooth!  Ice cream is definitely her thing.   It’s fabulous when I offer her a “treat” she will opt for a steamed soy milk with some vanilla flavoring. (Tastes just like marshmallow, if you ask me.)  But now she wants to bake all of these goodies.  For breakfast, instead of making puffy pancakes, I made these richer, denser pumpkin-cottage cheese pancakes for her to her absolute delight.  (She likes the mung bean pancakes we make, but not the fluffy traditional pancake that most of us know.)

She stood next to me on a chair while we whipped together all the goodies to make the batter.  She stirred her own little bowl of flours and water.  She helped flipped the pancakes.  but better yet:  she even did the dishes with me!

Doing the dishes!

She chowed down the pancakes with glee and raced to do the dishes.  In fact, she asked for these same pancakes the following morning as well.  I think we’ve found a winner of a recipe – and I have a delightful dishwasher to boot!

Maybe you have a friendly dishwasher or pancake lover that wishes for a little Fall-inspired morning goodness?  The sweet pumpkin here really enhances the pancake batter even though there isn’t a ton of it.  And the cinnamon could be enhanced even more with ground ginger to add a little zing (like we did the morning after these photos were taken).     I hope you get a moment to enjoy these pancakes too.  There are definitely a staple for us now.

Gluten Free Pumpkin-Cottage Cheese Pancakes
Recipe based on the plain cottage cheese pancakes we make.
Recipe makes 10-12 small pancakes.

Ingredients:
2 Tablespoons melted butter
2 eggs
1/2 cup cottage cheese
1/4 cup pumpkin, pureed
1/3 cup gluten free flour mix
1 teaspoon gluten free baking powder
2 teaspoons agave nectar or honey or sugar
a pinch of salt
2 teaspoons of ground cinnamon

Directions:

  1. Combine all ingredients well.  (The Chicklet loves to use our mini-blender for this job.  LOL)
  2. Heat a nonstick-pan over medium-high heat.
  3. Pour 1/4 cup of batter (or less, if making small kid-friendly pancakes) into the pan (fit as many as your pan holds 3? 4?).
  4. Cook each over medium-high heat until all of the bubbles have risen and the majority of them have popped – about 3-4 minutes.  Flip the pancakes and cook the other side an addition 3-4 minutes or until all of steam stops.
  5. Serve with powdered sugar, maple syrup or your favorite pancake toppings.  (We loved adding sliced bananas to these and rolling them up.)

Happy Gluten Free Pancake munching!
~Kate

PS.  And Zoe would like to recommend that you have a little read-a-thon of “If You Give a Pig a Pancake” while munching.  Much like you would read the back of a cereal box while munching too.  I don’t know what we will cook next.  She is currently becoming fascinated with a book I used when teaching elementary school:  “The Z Was Zapped: A Play in Twenty-Six Acts” by Chris Van Allsburg.  Who knows what we will be making from that one!  I’m sure she will come up with something.

10 comments on “Gluten Free: Pumpkin Cottage Cheese Pancakes
  1. ROSE says:

    Yum, Those look great, I am making them for a breakfeast supper this week. I want to thnak you for your site, I first found you for my son months ago who has celiac disease , now I am using your dite for myself personally too. I was tested( the blood test) for Celiac twice and came negative but I have had years of problems myself so I decided to put myself on the gluten free diet and I am so much better, even I decide to get the test that my son had with the tube down throat to see if he had it, I still would stick to this diet, nausea, bloating, dizzness, tummy aches, cramping are so much better ! I love your stories and recipes !!
    Oh and this is a weird thing, I starting selling 100% pure cosmetics before I found out my son had celaic and they are gluten free !!
    I will make a donation to your site today.
    Hugs,
    Rose

  2. Elese says:

    Your sweet Chicklet is precious…love that cute little sock monkey apron! ;)
    Thank you for this yummy-looking recipe; so fall-ish. All things pumpkin are wonderful in October. I can’t wait to try it.
    Blessings to you!

  3. Karen says:

    What fun! Your recipe looks great — hopefully I’ll be able to do the dairy thing soon :(
    My LO appears to have multiple allergies, including dairy and soy. Since we’re BFing right now,I’m doing an elimination diet to see what else he’s sensitive to. Yipes! I’ve been going to the farmer’s market a lot to make it fun since fruits and veggies are still fair game.

    I’m going back to work this week — one of my classes is a new one with no curriculum as well. It will be a huge adjustment to get back to the adult world and to get my students back on track. Sigh. It has been a wonderful time — I’ll miss it, but I’ll also enjoy catching up with my students and my colleagues.

    Take care!

  4. Sophie says:

    MMMMMMMM,..these gf pumpkin pancakes with the cottage cheese in it look so tasty & lovely too!

    Fab food!

  5. Sheila says:

    I’ve tried a lot of GF pancake recipes and these were VERY good,so many are dense and tough, but these were very light and fluffy! But be sure to double the recipe, it made only six 4″ pancakes.

  6. Heidi says:

    Thanks for the great recipe. (We had it for dinner tonight–with a few changes–based on what I know my kids like.) I’m pinning it and linking it up to this week’s Gluten-Free Monday on OneCreativeMommy.com. Feel free to link up anything you’d like to add!

  7. Celiac Kiddo says:

    These look great! I love pumpkin anything and hoping my four year old will too.
    -Dana

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