Description
These Cottage Cheese Pancakes are fluffy, slightly tangy, and packed with protein! Made with simple ingredients, they come together in just 15 minutes for a nutritious breakfast. Serve them with fresh fruit, honey, or a drizzle of maple syrup for a delicious start to your day!
Ingredients
Units
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 cup all-purpose flour (or oat flour for a gluten-free option)
- 1/2 teaspoon baking powder
- 1 tablespoon sugar (or honey for a natural sweetener)
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- Butter or oil, for cooking
Instructions
- Prepare the Batter:
- In a medium bowl, whisk together cottage cheese, eggs, sugar, and vanilla until smooth.
- Add flour, baking powder, and salt. Stir until just combined (the batter will be thick).
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop 2–3 tablespoons of batter per pancake into the skillet. Spread slightly with the back of a spoon.
- Cook for 2–3 minutes per side, flipping when bubbles form and the edges look set.
- Serve & Enjoy:
- Stack and serve warm with honey, maple syrup, fresh fruit, or Greek yogurt!
Notes
- Extra Fluffy Pancakes: Add 1/4 teaspoon baking soda for extra rise.
- Make it Gluten-Free: Use oat flour or almond flour instead of all-purpose flour.
- Dairy-Free Option: Swap cottage cheese for mashed bananas or dairy-free yogurt.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet.
- Freezing: Freeze pancakes in a single layer for up to 3 months. Reheat in the toaster or oven at 300°F for 5 minutes.
Nutrition
- Calories: 80
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg