Easy Fluffy Cottage Cheese Pumpkin Pancakes For BLW
Table of Contents
Pumpkin Cottage Cheese Pancakes
Cottage cheese pumpkin pancakes make a nutritious and delicious option for baby-led weaning, and a great recipe for those busy mornings this fall season with no added sugar. A great alternative to traditional pancakes.
Combining the natural sweetness and fibre of pumpkin with the creamy texture and protein of cottage cheese, these fluffy pancakes are gentle on little tummies and easy for babies to hold.
Made with simple ingredients such as pumpkin puree, cottage cheese, a little flour, and an egg and milk, they provide essential nutrients to support your baby’s growth and development.
Their soft, fluffy texture encourages self-feeding and introduces new flavours in a wholesome way.
How to make pumpkin pancakes, you’ll find out below!
Cottage Cheese Recipe For Baby
Cottage cheese is an excellent ingredient for baby-led weaning due to its mild flavour, soft texture, and high nutritional value.
It is rich in protein and calcium, essential for healthy growth and bone development in infants. The curds are easy for babies to chew and dissolve, making it safe and manageable for little ones to self-feed.
Cottage cheese can be offered on its own or incorporated into a variety of simple recipes.A great way to provide versatility and aiding the introduction of different tastes and textures.
Its natural creaminess encourages babies to explore self-feeding while supporting their developmental skills.
Ingredient information
Pure pumpkin puree - I have used pumpkin puree from a can as this is a little bit easier and convenient to pop into so many different recipes. The taste is great too! This means that you can make the pumpkin cottage cheese pancakes any time of year for your little one and family.
Plain flour/purpose flour - I have used plain flour for the recipe, but you can use a self raising flour if you like the pancakes extra fluffy! Feel free to use a gluten free flour too or oat flour, the texture just may be a little different when cooked.
Full-fat cottage cheese - high speed blender
Egg - I have used 1 free range egg for this recipe, but you can easily double up the recipe to make more yummy pancakes for this easy recipe pumpkin pancakes.
Milk - I have used a whole milk for the recipe, but you can use a plant based alternative such as oat milk. almond milk or soya milk.
Nutmeg and cinnamon - These two spices are mild enough for baby to eat, and they are a yummy addition to this pancake recipe, giving the classic autumnal flavours.
Baking powder - I have used a little baking powder to add a little extra rise and fluffiness to the pancakes.
Unsalted butter - I have used a little unsalted butter for the frying pan to help the pancakes not stick to the pan, you can use olive oil, avocado oil or coconut oil for non dairy alternatives for the perfect pancakes.
Serving suggestion
You could serve this yummy pumpkin protein pancakes recipe alongside, Greek yogurt with a little peanut butter or almond butter, strawberries, blueberries or a ripe banana with a touch of maple syrup.
Or you could serve the healthy pumpkin pancakes on their own as a healthy snack.
You could use a pumpkin cutter to make an orange pumpkin pancake for a healthy breakfast.
Other recipes you may enjoy: Banana pancake recipe, No added milk waffles or Cottage cheese sheet pancake.
Storage instructions
The pancakes are really easy to store, you can store them in the fridge in an airtight container for up to 3 days.
The pancakes can also be stored in the freezer. Make sure that the pancakes have cooled down completely before transferring to an airtight container then to the freezer.
To defrost the pancakes, all you will need to do is leave in the airtight container and leave in the fridge overnight.
Make sure they are fully defrosted before you give to your baby. They can be served chilled or if you want to reheat see below.
To reheat, pop the pancakes on a baking sheet lined with baking parchment and pre heat the oven to 180C or 350F and heat in the oven for 5-7 minutes. Leave to cool slightly before giving to your baby.
Equipment used to help with this recipe
Frying pan - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Pyrex jug - A measuring jug is a must-have kitchen utensil and I like the glass Pyrex jugs hygiene and ease of cleaning. The measuring markers are easily readable too.
Recipe | Easy Fluffy Cottage Cheese Pumpkin Pancakes For BLW
Easy Fluffy Cottage Cheese Pumpkin Pancakes For BLW
This is a great recipe for this Autumnal season. A great recipe for the whole family to enjoy.
Ingredients
Instructions
- Spoon the pumpkin purée, egg and milk to a jug or mixing bowl and mix together using a fork.
- Spoon in the plain flour, baking powder, nutmeg and cinnamon and mix again with the fork until you have a thick batter.
- Heat the butter or olive oil into a large frying making sure that the frying pan is lightly coated with the butter or olive oil. Make sure that the frying pan is very hot on the highest setting and then turn down to a medium-low heat.
- Spoon 2 tablespoons of the pancake batter into the frying pan and cook for 2-3 minutes each side until golden brown. The pancake is ready to flip when you see bubbles appearing.
- Cook the pancake on the other side for a further 2-3 minutes and set aside and repeat with the remaining batter until you have 6 pancakes. You can double the recipe to make extra pancakes if needed or needed to meal prep.
- Leave to cool before serving to your baby.
Notes
You can make this recipe dairy free by removing the cottage cheese and using a dairy free alternative.
Likewise, with the whole milk you could use a dairy free alternative such as oat milk or soya milk.
Hope you and your whole family enjoy!
©The Petit Spoon
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