Cottage Cheese Pancakes
These cottage cheese pancakes are high in protein, fluffy, and delicious! Made with whole wheat flour and mixed up in your blender for a healthier and delicious breakfast.*Using ¼ Cup portions will yield about 12 pancakes (so nutrition facts calculated below are per pancake)
Servings: 12 Servings
Calories: 104kcal
Equipment
- Non-stick skillet -OR- griddle
Ingredients
- 4 large eggs
- 1 Cup low-fat cottage cheese (we use 1% or 2%)
- 2 Tablespoons milk of choice (we use skim of 2% dairy milk)
- 2 Tablespoons canola oil (vegetable oil or melted butter also work well)
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 + ¼ Cup whole wheat flour
- Toppings of choice for serving
Instructions
- Blend the wet ingredients until completely smooth and no cottage cheese lumps remain.4 large eggs, 1 Cup low-fat cottage cheese, 2 Tablespoons milk of choice, 2 Tablespoons canola oil, 1 Tablespoon pure maple syrup, 1 teaspoon vanilla extract
- Add the dry ingredients and blend on low until JUST combined, scraping down the sides as needed. Don't overmix or your pancakes will be tough!2 teaspoons baking powder, 1 + ¼ Cup whole wheat flour
- Heat your skillet or griddle. Heat a non-stick skillet or griddle over medium heat. Let it preheat for a couple of minutes so it's evenly heated.
- Cook the pancakes. Spray the pan with cooking spray if desired (even non-stick pans can benefit from a light coating). Scoop ¼ cup sized portions of batter into the pan, leaving room between each pancake. Cook for 1 to 2 minutes until bubbles start to form on the top and the edges begin to look slightly raised, curved, and dry.
- Flip and finish. Use a spatula to flip the pancakes and cook the other side for another 1 to 2 minutes until golden brown and cooked through. If the pancakes are browning too quickly but still gooey inside, reduce the heat.
- Transfer cooked pancakes to a wire cooling rack and repeat. Place finished pancakes on a wire rack and continue cooking in batches until all the batter has been used.*If desired, you can place the wire cooling rack on a baking sheet and transfer it to your oven, pre-heated to it's lowest setting to keep the pancakes warm.
- Serve and enjoy. Top with your favorite toppings and dig in!
Video
Notes
Storage & Reheating: Store fully cooled, leftover cottage cheese pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 to 45 seconds, in a toaster, or in a skillet over low heat until warmed through. These pancakes also freeze beautifully! Let them cool completely, then layer them with parchment paper between each pancake and store in a labeled freezer-safe container or zip-top bag for up to 3 months.
Variation Ideas:
- Replace the whole wheat flour 1-to-1 with all-purpose flour.
- Replace half the flour with oat flour.
- Make them sweeter. Because pancakes are often covered in sweet toppings, the base pancake recipe is not overly sweet. If you'd like to add more, increase the amount of maple syrup to 2 Tablespoons.
- Add mix-ins such as ½ Cups of chocolate chips, fresh or frozen blueberries, banana slices, or sprinkles.
- Boost the nutrition even more. Toss in a tablespoon or two of ground flax seeds or chia seeds when blending for extra fiber and omega-3s.
Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 169mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Calcium: 68mg | Iron: 1mg
