Description
These Cottage Cheese Pancakes are a light, fluffy, and protein-rich breakfast option. Made with cottage cheese, eggs, and a touch of sweetness from maple syrup, they’re a delicious and healthy way to start your day.
Ingredients
Units
Scale
- 2 cups cottage cheese (2% used)
- 3 large eggs
- 3 tablespoons maple syrup or liquid honey
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 1/3 cups all-purpose flour
- 1/4 cup avocado oil, for frying
Instructions
- Combine Wet Ingredients: In a large bowl, add cottage cheese, eggs, maple syrup, vanilla, and baking powder. Whisk well to combine.
- Add Flour: Add flour and mix with a spatula just until a thick batter forms.
- Cook Pancakes: Preheat a large non-stick skillet on low-medium heat and add 1 tablespoon of oil. Skillet and oil should be hot, and batter should sizzle when added. Add 1/3 cup of batter and spread it with the back of a cup to form a large round pancake. You can fit 3 pancakes in one batch.
- Flip and Cook: Cook for 3-4 minutes or until pancakes have golden brown edges, then flip carefully and cook for another 2-3 minutes.
- Repeat: Transfer to a plate and repeat with remaining batter. Lower the heat as the skillet gets hotter.
- Serve: Serve pancakes hot or cold with your favorite toppings.
Notes
- tore: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. They taste great cold too!
Nutrition
- Serving Size: 1 pancake
- Calories: 203 kcal
- Sugar: 5g
- Sodium: 293 mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0.01 g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 58 mg
