Cottage Cheese Pancakes
Delightful and protein-packed pancakes made with cottage cheese and eggs, perfect for a family breakfast.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Can substitute with blended silken tofu for a non-dairy option.
- 4 large eggs Egg substitute can be made with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons water per egg).
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup flour All-purpose flour works well, or use whole wheat flour for a heartier texture.
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cooking Ingredients
- as needed Butter or oil for cooking Butter adds flavor; oil has a higher smoke point.
Instructions
Preparation
- In a large bowl, combine 1 cup of cottage cheese and 4 large eggs. Whisk them together until well blended.
- In another bowl, mix together 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Cooking
- Place a skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour about 1/4 cup of the pancake batter onto the skillet to form a pancake.
- Allow the pancake to cook until small bubbles form on the surface, then flip it over and cook until golden brown on the other side.
- Serve your pancakes warm with your favorite toppings, such as syrup, fruit, or yogurt.
Notes
For extra flair, sprinkle pancakes with powdered sugar or add a dollop of whipped cream. Ensure to test one pancake first to adjust heat as needed.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 6gSaturated Fat: 2gSodium: 250mgFiber: 1gSugar: 1g
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