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Cottage Cheese Pancakes

Cottage Cheese Pancakes for a Fluffy, High-Protein Breakfast

Delicious Cottage Cheese Pancakes, a high-protein breakfast that elevates your morning routine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cottage Cheese Can substitute with ricotta cheese.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Omit for savory versions.
  • 1 tablespoon Sugar Substitute with honey or stevia.
  • 1 teaspoon Baking Powder Ensure freshness for best rise.
  • 1/2 cup Flour Can use gluten-free or oat flour.
  • 1 tablespoon Canola Oil Substitute with coconut oil.

Equipment

  • Mixing bowl
  • Non-stick skillet
  • spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Mix thoroughly until the batter is smooth.
  2. Heat a non-stick skillet over medium heat. Lightly coat with canola oil.
  3. Drop about 1/4 cup of batter onto the skillet, spacing them apart. Flatten slightly to ensure even cooking.
  4. Cook for 3-4 minutes until edges are set and surface bubbles slightly, then flip and cook for another 3-4 minutes.
  5. Serve immediately with toppings like maple syrup or fresh fruits.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 10gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 200IUCalcium: 150mgIron: 0.5mg

Notes

These pancakes can be customized for sweet or savory variations. Leftover pancakes can be refrigerated for up to 3 days or frozen for longer storage.

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