Cottage Cheese Pancakes
Light and fluffy pancakes featuring cottage cheese for a nutritious and satisfying breakfast twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Cottage Cheese (Can substitute with ricotta)
- 2 large Eggs (Can substitute with flax eggs for vegan option)
- 1 teaspoon Vanilla Extract (Optional; can substitute with almond extract)
- 2 tablespoons Sugar (Can use coconut sugar or honey)
- 1 teaspoon Baking Powder
- ½ cup Flour (Can use whole wheat or gluten-free)
- 1 tablespoon Canola Oil (Can use avocado or melted coconut oil for frying)
- To taste Maple Syrup (Classic topping)
- To taste Fresh Fruits (Berries or banana slices recommended)
- To taste Yogurt (Adds creaminess)
Instructions
- In a mixing bowl, combine your cottage cheese, eggs, and vanilla extract. Blend for a super smooth batter or mash with a fork for a chunkier texture.
- In another bowl, whisk together the sugar, baking powder, and flour to ensure an even mix.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Heat canola oil in a skillet over medium heat. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown, about another 2 minutes.
- Continue until all batter is cooked. Serve warm with maple syrup, fresh fruits, and a dollop of yogurt.
Notes
Ensure your baking powder is fresh for fluffy pancakes. Don’t overmix the batter; a few lumps are fine for texture. Experiment with toppings.
Find it online: https://breakfastrecip.com/cottage-cheese-pancakes/