Fluffy Cottage Cheese Pancakes
Light, fluffy pancakes made with cottage cheese for extra protein and a soft, tender texture. Ideal for a nourishing breakfast and easy to customize with fruit or your favorite toppings.
Ingredients
Wet Ingredients
- 1 cup cottage cheese 2% recommended
- 2 large eggs
- ½ cup milk of choice soy milk recommended
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional, for sweetness
Dry Ingredients
- ¾ cup all-purpose flour or oat flour for gluten-free
- 1 tsp baking powder
- ¼ tsp cinnamon optional
- 1 pinch salt
For Cooking
- some for the pan butter or oil
Instructions
Prepare the Batter
- Add cottage cheese, eggs, milk, vanilla, and maple syrup to a blender. Blend until smooth and creamy.
- In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Pour the blended mixture into the dry ingredients and stir gently until just combined.
- Let the batter rest 2–3 minutes to thicken.
Cook and Serve
- Heat a lightly greased non-stick pan over medium heat.
- Spoon 2–3 tablespoons of batter per pancake.
- Cook 2–3 minutes per side, until golden and set.
- Serve warm with fresh fruit, Greek yogurt, nut butter, or maple syrup.
Notes
Ideal Batter Texture
The batter should be thick but pourable, similar to a slow-pouring yogurt. It should hold its shape briefly in the pan and not spread out immediately. Milk Choice
Soy milk produces the best structure and thickness. Thinner milks (like skim milk or some almond milks) can make the batter too runny. Adjusting the Batter
If too thin, add 1–2 tbsp flour. If too thick, add a splash of milk. Always rest 2-3 minutes before adjusting. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
The batter should be thick but pourable, similar to a slow-pouring yogurt. It should hold its shape briefly in the pan and not spread out immediately. Milk Choice
Soy milk produces the best structure and thickness. Thinner milks (like skim milk or some almond milks) can make the batter too runny. Adjusting the Batter
If too thin, add 1–2 tbsp flour. If too thick, add a splash of milk. Always rest 2-3 minutes before adjusting. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 3pancakes | Calories: 212kcal | Carbohydrates: 25g | Protein: 17.5g | Fat: 4.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.8g | Cholesterol: 135mg | Sodium: 280mg | Potassium: 150mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Calcium: 15mg | Iron: 10mg
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