Description
Delicious and protein-packed cottage cheese pancakes that are soft, fluffy, and easy to make. Perfect for a satisfying breakfast that keeps you energized through the morning.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 6 eggs
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup milk
Instructions
- Blend Ingredients: Put all ingredients into a blender. Blend at high speed for 1 minute to create a smooth, consistent batter.
- Preheat Griddle: Heat a griddle or non-stick skillet over medium heat and grease it lightly with oil or butter to prevent sticking.
- Cook Pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the hot greased griddle. Cook until bubbles form on the surface of the pancake, indicating it is time to flip.
- Flip Pancakes: Flip the pancakes carefully and cook the second side until golden brown and cooked through.
- Serve and Store: Enjoy the pancakes immediately, or refrigerate leftovers for up to 5 days. For longer storage, freeze in Ziploc bags to enjoy quick breakfasts on busy mornings.
Notes
- These pancakes are soft and fluffy with a high protein content (16 g per serving) to keep you full longer.
- You can substitute vegetable oil with melted butter for a richer flavor.
- For gluten-free options, substitute the flour with gluten-free flour blends.
- To make these vegan, replace eggs and dairy with appropriate plant-based alternatives, though texture will vary.
- Use a non-stick skillet or a well-seasoned griddle for best cooking results to prevent sticking.
- Adjust sugar quantity based on your sweetness preference or omit for a less sweet pancake.
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 150 mg
