Description
Deliciously soft and fluffy cottage cheese pancakes packed with protein, perfect for a satisfying breakfast or brunch. These pancakes blend creamy cottage cheese with wholesome ingredients and are quick to prepare using a blender, resulting in a light, tender texture with a hint of cinnamon and vanilla.
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 ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup milk
Instructions
- Combine Ingredients. Put all the ingredients into a blender to prepare the batter.
- Blend Batter. Blend at high speed for 1 minute until the mixture is smooth and well combined.
- Preheat Griddle. Heat a griddle or skillet over medium heat and grease it lightly with oil or butter.
- Cook Pancakes. Using a 1/4 cup measuring cup, scoop the batter onto the hot greased griddle to form pancakes.
- Flip Pancakes. Flip the pancakes when bubbles form on the surface and the edges start to look set.
- Cook Until Golden. Cook the second side until golden brown and the pancake is cooked through.
- Serve and Store. Enjoy the pancakes immediately, or refrigerate leftovers for up to 5 days or freeze in Ziploc bags for quick breakfasts later on.
Notes
- These pancakes are soft and fluffy, yet high in protein (about 16 grams per serving) to keep you full longer.
- Use full-fat or low-fat cottage cheese depending on your preference.
- Can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Ensure the griddle is properly heated to avoid sticking and to get a nice golden crust.
- Freeze leftover pancakes separated by parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 185 mg
