Cottage Cheese Pancakes
These cottage cheese pancakes are soft, fluffy and packed with over 20 grams of protein per serving. Plus, they're kid-approved and easy to make with only 7 simple ingredients.
Servings: 2
Ingredients
- ½ cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 cup cottage cheese I used Good Culture 4%
- 2 large eggs
- 1 Tablespoon maple syrup plus more for topping
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk optional
Instructions
- Combine flour, baking powder and cinnamon in a medium mixing bowl.
- Add cottage cheese, eggs, maple syrup and vanilla to a blender or food processor and blend until combined and smooth. Alternatively, if you don't have a blender you can whisk your wet ingredients together in a mixing bowl.
- Add wet ingredients to the dry ingredients and stir to combine. If your batter seems too thick add in the almond milk and stir to combine again.
- Heat pan or griddle to low-medium heat and spray with non-stick spray. Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. You may have to use a spoon to spread the batter into a circle shape if your batter is pretty thick. You should be able to make 8 pancakes. Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-5 minutes.
- Flip the pancakes and cook for 2-3 additional minutes.
- For serving, place four pancakes on each plate, top with a drizzle of maple syrup and serve with fresh berries or toppings of choice.
Nutrition
Serving: 1/2 recipe (4 pancakes) | Calories: 316kcal | Carbohydrates: 34g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 655mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g