Cottage Cheese Pancakes
Start your day with these fluffy, protein-packed cottage cheese pancakes! They’re light, moist, and full of flavor, making them a fantastic choice for a healthy breakfast. The addition of cottage cheese adds creaminess and boosts the protein content, while simple pantry staples make them quick and easy to prepare. Perfect for customizing with your favorite toppings like fresh fruit, maple syrup, or a sprinkle of powdered sugar!
Ingredients
- 1 cup (240g) cottage cheese Choose full-fat or low-fat based on your preference.
- 2 large eggs or binding and fluffiness.
- 1 cup (60g) all-purpose flour Substitute with almond or oat flour for gluten-free.
- 1 tsp (5g) baking powder Helps make the pancakes fluffy.
- 1 tsp (15ml) honey or sugar Optional, for a touch of sweetness.
- 1 tsp (5ml) vanilla extract Adds flavor depth.
- Pinch of salt Enhances overall flavor.
- Butter or oil for greasing the pan Use unsalted butter or a neutral oil like canola.
Instructions
- Prepare the Batter:In a medium bowl, whisk together the cottage cheese, eggs, honey (or sugar), and vanilla extract until well combined.In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (avoid overmixing).
- Cook the Pancakes:Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges are set. Flip and cook for another 2 minutes until golden brown.
- Serve and Enjoy:Stack the pancakes on a plate and top with your choice of fresh fruit, maple syrup, yogurt, or powdered sugar.
Notes
- Substitutions: Use Greek yogurt in place of cottage cheese for a different flavor profile.
- Make-Ahead: These pancakes can be made ahead and reheated in the toaster for busy mornings.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
