Cottage Cheese Pancakes
Cottage cheese pancakes are light, fluffy and so delicious. They are higher in protein and lower in carbs than regular pancakes and make a filling, healthy breakfast.
Yield: 18 -20 pancakes
Ingredients
- 1 ½ cups cottage cheese
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 3 tablespoons maple syrup (or honey or agave)
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For cooking:
- Butter or cooking spray
Instructions
- In a medium bowl, whisk together the cottage cheese, eggs, vanilla extract and maple syrup.
- In a separate small bowl, combine the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a large nonstick skillet (or two skillets if you want to make this go faster) over medium heat. Add butter or cooking spray.
- Use a ¼ cup measure (I spray it with cooking spray) and pour the batter into the skillet. (You can get 3 pancakes per pan in a 10- or 12-inch skillet.)
- Reduce heat to just below medium and cook the pancakes on one side until bubbles begin forming all over the tops of the pancakes. Flip and cook for another minute on the other side, until set and cooked through.
- Remove the pancakes from the pan and repeat with the remaining batter. You may need to adjust your heat slightly lower with subsequent batches if your pans are heating up too much. (You can keep pancakes warm on a sheet pan in a 200 degree oven if needed.)
Notes
Cottage cheese: I use and recommend small curd cottage cheese. Full fat or a reduced fat is fine to use.
Maple syrup: This adds just a bit of sweetness. (And we don’t need any sugar.) You could also substitute honey or agave syrup.
Flour: You can use all-purpose flour or substitute a whole wheat flour; I’ve used both. You could also try it with a 1:1 gluten-free baking flour for gluten-free cottage cheese pancakes.
Size: It helps to use a ¼-cup measuring cup to measure out the batter into the skillet so you get evenly sized pancakes.
Tip: It helps, too, to spray that measuring cup with cooking spray so the batter falls easily out of it.
Topping ideas: Maple syrup, butter, sliced bananas, blueberries, strawberries or raspberries, spread of peanut butter or Nutella, sprinkling of mini or regular chocolate chips, drizzle of chocolate sauce, whipped cream, etc.
Storing: Leftover pancakes can be stored, covered, in the fridge for up to 5 days. Or freeze them in a freezer-safe ziptop plastic bag — that’s labelled — for up to 6 months.
Nutrition
Serving: 2pancakes | Calories: 123kcal | Carbohydrates: 13g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 83mg | Sodium: 361mg | Sugar: 5g
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