These gluten-free pumpkin pancakes are full of healthy ingredients, are freezer friendly and are super easy to make. Preparation time: 10 minutes. Cooking time: 5-10 minutes. Yield: 12 small pancakes.


  • 1 cups cubed roasted pumpkin or butternut squash
  • 1/2 cups cottage cheese or Greek yoghurt
  • 1 eggs
  • 1/2 cups rolled oats
  • 1 tablespoons honey
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoons nutmeg
  • A dash of vanilla essence


  • Place all the ingredients into a blender and blend until they form a smooth consistency.
  • Heat a pan on medium to low heat.
  • Lightly grease the pan with olive oil.
  • Drop a large spoonful of the mixture into the pan and wait till bubbles appear on the top then flip it.
  • Cook until golden on both sides.
  • Serve with fresh fruit and a drizzle of honey