Description
Deliciously soft and fluffy cottage cheese pancakes packed with protein, perfect for a satisfying breakfast or brunch. Made with simple ingredients and easy to blend, these pancakes offer a quick way to start your day with wholesome nutrition and great flavor.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 6 eggs
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup milk
Instructions
- Prepare the batter: Put all ingredients into a blender and blend at high speed for 1 minute until the batter is smooth and well combined.
- Heat the griddle: Heat a griddle or non-stick skillet over medium heat and lightly grease it with oil or butter to prevent sticking.
- Cook pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the hot greased griddle for each pancake.
- Flip pancakes: When bubbles form on top of the pancakes and the edges begin to set, carefully flip them over.
- Finish cooking: Cook the second side until golden brown, ensuring the pancakes are cooked through and fluffy.
- Serve and store: Enjoy the pancakes immediately while warm. Refrigerate leftovers for up to 5 days or freeze in Ziploc bags for quick mornings.
Notes
- These pancakes are soft and fluffy, yet packed with 16 g of protein per serving to keep you full all morning.
- You can substitute all-purpose flour with whole wheat flour for a healthier option.
- If you prefer a dairy-free version, try using plant-based milk and vegan cottage cheese alternatives.
- Adjust sugar amount to taste or omit if you prefer less sweetness.
- Make sure the griddle isn’t too hot to prevent burning before the center cooks through.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 150 mg
