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–+ servings
Cottage Cheese Pancakes

Cottage Cheese Pancakes: Fluffy, Protein-Packed Delights

Cottage Cheese Pancakes are fluffy, protein-rich pancakes that make a delightful breakfast option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Cottage Cheese can substitute with ricotta for creaminess
  • 2 large Eggs essential for binding
  • 1 teaspoon Vanilla Extract or almond extract for a nutty flavor
  • 2 tablespoons Sugar can substitute with honey or monk fruit sweetener
  • 1 teaspoon Baking Powder no substitutions recommended
  • 1 cup Flour use gluten-free flour if needed
For Cooking
  • 1 tablespoon Canola Oil or coconut oil for a healthier option

Equipment

  • Mixing Bowl
  • whisk
  • non-stick skillet
  • Spatula
  • Ladle or Cookie Scoop

Method
 

Step-by-Step Instructions for Cottage Cheese Pancakes
  1. In a large mixing bowl, combine the cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour in this exact order. Mix thoroughly until just combined.
  2. Preheat a non-stick skillet over medium heat for about 2-3 minutes. Add the canola oil and swirl to coat the surface evenly.
  3. Pour the batter onto the skillet, forming 3-inch circles. Cook for about 3-4 minutes until bubbles form. Flip and cook for another 2-3 minutes until golden brown.
  4. Transfer pancakes to a warm plate, cover lightly with a kitchen towel, and serve hot with toppings like maple syrup or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 18gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Ensure the skillet is hot enough before adding batter for crispy edges. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

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