Description
Delicious and fluffy cottage cheese pancakes made with a blend of cottage cheese, flour, and eggs, perfect for a nutritious breakfast or brunch. These pancakes are easy to prepare, combining creamy cottage cheese with warm cinnamon and a touch of maple syrup for natural sweetness. Ready in just 25 minutes, they offer a protein-packed alternative to traditional pancakes.
Ingredients
Scale
Dry Ingredients
- ½ cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 cup cottage cheese (Good Culture 4%)
- 2 large eggs
- 1 Tablespoon maple syrup, plus more for topping
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk (optional)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon thoroughly to ensure even distribution of leavening and spice.
- Blend Wet Ingredients: Add the cottage cheese, eggs, maple syrup, and vanilla to a blender or food processor. Blend until smooth and well combined. If a blender isn’t available, whisk all the wet ingredients together vigorously in a separate mixing bowl until smooth.
- Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir gently to combine. If the batter appears too thick, add the optional almond milk and mix again to reach a pourable consistency.
- Heat Pan or Griddle: Preheat a non-stick pan or griddle over low to medium heat. Lightly spray the surface with non-stick cooking spray to prevent sticking.
- Cook Pancakes: Scoop about a quarter cup of batter onto the heated pan for each pancake. If the batter is thick, use a spoon to gently spread it into a circular shape. Cook until small bubbles form on the surface and the edges look set, around 4 to 5 minutes.
- Flip and Cook Other Side: Carefully flip each pancake using a spatula and cook for an additional 2 to 3 minutes until golden and cooked through.
- Serve: Plate four pancakes per serving. Drizzle with extra maple syrup and accompany with fresh berries or your favorite toppings for a satisfying breakfast.
Notes
- You can substitute all-purpose flour with whole wheat pastry flour for a healthier option.
- If you don’t have almond milk, regular milk or any plant-based milk can be used.
- Adjust cinnamon to taste, or omit if preferred.
- Ensure the pan is not too hot to avoid burning the pancakes before they cook through.
- Leftover pancakes can be refrigerated and reheated in a toaster or pan.
Nutrition
- Serving Size: 4 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 110mg
