Description
These cottage cheese pancakes are a game-changing breakfast staple, offering a perfect blend of fluffy texture and a significant protein boost. Ideal for busy mornings, the blender method ensures a smooth, consistent batter that yields light, filling pancakes. They are the perfect way to get a nutritious, balanced meal onto the table in less than half an hour, keeping your family satisfied until lunch.
Ingredients
1 1/4 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 cup cottage cheese
3 large eggs
2 Tablespoons milk of choice
2 Tablespoons coconut oil (melted and cooled)
1 Tablespoon maple syrup
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour and baking powder until well combined.
In a blender, process the cottage cheese, eggs, and milk on high until the mixture is completely smooth with no curds.
Pour the blended wet mixture into the bowl with the dry ingredients and stir gently until just combined.
Fold in the melted coconut oil, maple syrup, and vanilla extract until incorporated.
Heat a non-stick skillet over medium heat.
Scoop portions of the batter into the hot pan.
Cook until the edges appear dry and bubbles form on the surface.
Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Notes
Ensure your coconut oil is cooled before adding to the batter to prevent the eggs from scrambling. For extra flavor, you can top these with fresh berries or a drizzle of honey.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop skillet
- Cuisine: Modern American
Nutrition
- Serving Size: 2 pancakes
- Calories: 195
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 85mg