USAPancakesBreakfastHigh proteinVegetarian

Cottage Cheese Pancakes

Name: Cottage Cheese Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: USA
Ingredients: 1 cup cottage cheese; 2 eggs; 1/2 cup all-purpose flour, or oat flour for a gluten-free option; 1 tbsp sugar, optional; 1/2 tsp baking powder; 1/4 tsp salt; butter or oil, for cooking; toppings of your choice, fresh fruit, yogurt, honey or maple syrup

Light, high-protein pancakes made with cottage cheese. One batch makes about 12, ready in 25 minutes.

prep: 10 min
cook: 15 min
total: 25 min
serves: 4
level: easy

Cottage cheese turns ordinary pancakes into a high-protein breakfast. They come out light and a little tangy, and one batch makes about twelve pancakes.

The batter should stay lumpy. Mix it until just combined, cook over medium heat, and flip when bubbles show on the surface.

method

Whisk the cottage cheese and eggs together in a large bowl. Add the flour, sugar if using, baking powder and salt, and mix until just combined. The batter should be lumpy.
Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or oil.
Pour 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, 2 to 3 minutes per side.
Serve hot with your favorite toppings: fresh fruit, yogurt, honey or maple syrup.

chef's tips

Leave the batter lumpy. Overmixing makes the pancakes tough.
Use oat flour instead of all-purpose for a gluten-free batch.
Flip when bubbles form on the surface. That is the sign the first side is set.
Keep the heat at medium. Any hotter and the outside browns before the middle cooks.