Description
Delicious and fluffy Cottage Cheese Pancakes made with wholesome ingredients like cottage cheese, flour, and eggs. These pancakes offer a protein-packed breakfast option that is easy to prepare and perfect for a cozy morning meal.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
Wet Ingredients
- 1 cup cottage cheese (Good Culture 4%)
- 2 large eggs
- 1 Tablespoon maple syrup plus more for topping
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk (optional)
Instructions
- Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon thoroughly to ensure even distribution of the leavening agent and flavor.
- Blend wet ingredients: In a blender or food processor, add the cottage cheese, eggs, maple syrup, and vanilla extract. Blend until smooth and well combined. If you don’t have a blender, whisk these ingredients together vigorously in a mixing bowl until homogeneous.
- Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently to combine the batter. If it feels too thick, add the optional almond milk to loosen it and stir again until you achieve a spreadable consistency.
- Prepare pan: Heat a pan or griddle over low to medium heat and spray it with non-stick spray to prevent sticking.
- Cook pancakes: Scoop approximately a quarter cup of batter per pancake onto the hot pan. Use a spoon to spread into a circle if needed. Cook for 4-5 minutes, until bubbles form on the surface and edges look set enough to flip with a spatula.
- Flip and finish: Carefully flip each pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
- Serve: Stack four pancakes per serving plate, drizzle with maple syrup, and add fresh berries or your favorite toppings to enjoy.
Notes
- You can substitute whole wheat pastry flour for all-purpose flour to increase fiber.
- If batter is too thick, almond milk can be added for thinning.
- Use non-stick spray or a lightly greased pan to prevent sticking.
- Cooking on low-medium heat ensures pancakes cook evenly without burning.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
Nutrition
- Serving Size: 4 pancakes
- Calories: 280
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 110 mg
