Description:
These pancakes are soft, fluffy, and naturally rich in protein thanks to cottage cheese and eggs. They’re slightly golden on the outside and tender inside—perfect for breakfast or a snack.
Ingredients (Makes ~6 pancakes)
- 1 cup cottage cheese
- 2 large eggs
- ½ cup all-purpose flour or oats (for a healthier version, use rolled oats)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- 1–2 tablespoons sugar or honey (optional, for sweetness)
- 1 teaspoon vanilla extract (optional)
- Butter or coconut oil, for cooking
Instructions
- Prepare the Batter:
- In a large bowl, mix together cottage cheese and eggs until smooth.
- Add flour or oats, baking powder, salt, cinnamon, and sugar/honey if using. Stir until combined. The batter should be thick but scoopable.
- Optional: Add vanilla extract for extra flavor.
- Heat the Pan:
- Heat a non-stick skillet or frying pan over medium-low heat.
- Add a small amount of butter or coconut oil to grease the pan.
- Cook the Pancakes:
- Scoop 3–4 tablespoons of batter per pancake into the skillet.
- Spread slightly to form a round shape.
- Cook for 3–4 minutes until the bottom is golden brown.
- Flip carefully and cook another 3–4 minutes until cooked through.
- Reduce heat if they brown too quickly before the inside cooks.
- Serve:
- Serve warm with honey, maple syrup, fresh fruit, or yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Tips:
- For extra fluffiness, blend the cottage cheese slightly before mixing with the other ingredients.
- You can also fold in mashed banana for natural sweetness and extra moisture.
- These pancakes can be reheated in a skillet or microwave.