Cottage Cheese Pancakes
These easy cottage cheese pancakes blend up smooth and cook into a light, golden stack with crisp buttery edges. Plenty of protein without any protein powder, plus maple syrup right in the batter.
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 Tablespoon maple syrup (plus more for serving)
- Butter for cooking
For serving: butter, maple syrup, fresh berries
Instructions
- Add the cottage cheese, eggs, flour, baking powder, salt, and maple syrup to a blender. Blend for about 20 seconds, or until the batter is smooth. It's a thick batter.
- Heat a large skillet or griddle over medium heat. Add a little butter and let it melt.
- Pour about 1/4 cup batter onto the skillet for each pancake. Cook until bubbles begin to form around the edges and the bottoms are golden, about 1 to 2 minutes. Flip and cook an additional 1 to 2 minutes, or until cooked through.
- Serve warm with butter, maple syrup and fresh berries.
Notes
Use any cottage cheese you prefer. Small curd, large curd, whole milk or nonfat.
Storing: Store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in the toaster or microwave until warmed through.
Freezing: Freeze cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the toaster.
Make ahead: The batter is best used right away. Once the baking powder is wet it starts losing its lift, so blend just before you cook.
Nutrition
Calories: 217kcal, Carbohydrates: 30g, Protein: 14g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 125mg, Sodium: 424mg, Potassium: 341mg, Fiber: 1g, Sugar: 5g, Vitamin A: 202IU, Calcium: 150mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
