Cottage Cheese Pancakes

Cottage Cheese Pancakes
These Cottage Cheese Pancakes are easy to make and packed with extra protein. You won't even know they have cottage cheese inside them! Fluffy, light, and thick, these pancakes have a perfectly tangy and sweet flavor. Make this recipe in under 30 minutes for a delicious and healthy breakfast with 29g of protein per serving!
Ingredients
- 1 cup cottage cheese
- 3 large egg
- 1 tsp vanilla extract
- 1 tbsp maple syrup honey or rice malt syrup, plus more for serving
- 1 1/4 cup flour of choice
- 2 tsp baking powder
- 2 tbsp coconut oil melted and cooled
- 2 tbsp milk of choice or up to 1/4 cup for thinner pancakes
- Fruit for serving berries, banana,
Instructions
- In a large bowl, combine the dry ingredients and whisk.
- Add the cottage cheese, eggs, and milk to the blender and blend until smooth.
- Add the blended ingredients to the dry ingredients and stir gently.
- Stir in the coconut oil, maple syrup, and vanilla.
- Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.
- Flip the pancake and cook until the top is softened and the pancake is cooked through.
- Stack cooked pancakes on top of one another to keep warm. Split between two serving plates and then top with fruit, cinnamon and syrup. Enjoy!
Notes
This comes in at about 29g protein per serve, but if you wanted to increase your protein a little more, you can serve with a dollop of natural greek yoghurt and/ or add 1/2 – 1 scoop protein powder to dry ingredients, prior to mixing with wet ingredients.Â
Once cooled completely, these will keep in the fridge for up to 3 days or in the freezer for up to 3 months. Â
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Nutrition
Calories: 642kcalCarbohydrates: 73gProtein: 29gFat: 26gSaturated Fat: 16gFiber: 2gSugar: 10gCalcium: 401mgIron: 5mg
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