Cottage Cheese Pancakes
These nutritious and protein-packed cottage cheese pancakes offer a creamy texture and delightful flavor, making them a great choice for breakfast, brunch, or as a snack.
Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 cup cottage cheese 4% fat recommended
- 2 large eggs
- 1 Tablespoon maple syrup plus more for topping
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk optional; can substitute with any other milk
Instructions
Preparation
- Combine flour, baking powder, and cinnamon in a medium mixing bowl.
- Add cottage cheese, eggs, maple syrup, and vanilla to a blender or food processor and blend until combined and smooth. Alternatively, whisk the wet ingredients together in a mixing bowl.
- Add the wet ingredients to the dry ingredients and stir to combine. If the batter seems too thick, add in the almond milk and stir to combine again.
Cooking
- Heat a pan or griddle to low-medium heat and spray with non-stick spray.
- Scoop out about a quarter cup of batter at a time and pour onto the pan, using a spoon to spread into a circle if necessary.
- Cook until little bubbles form and the edges are solid enough to put a spatula underneath, about 4-5 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes.
- Serve four pancakes on each plate, topped with maple syrup and fresh berries or toppings of choice.
Notes
To store leftovers, cool completely and place in an airtight container refrigerated for up to three days or freeze with parchment paper for up to two months. For fluffier pancakes, let the batter sit for a few minutes before cooking.