Description
Simple and fluffy cottage cheese pancakes that are high in protein, easy to prepare, and perfect for a nutritious breakfast.
Ingredients
- 1 1/4 cups all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1 cup cottage cheese
- 3 large eggs
- 2-4 tablespoons milk (dairy or non-dairy, as preferred)
- 2 tablespoons melted coconut oil (or alternative neutral oil/butter)
- 1 tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
Instructions
- In a spacious mixing bowl, combine your dry components: flour and baking powder. Whisk them together thoroughly.
- In a separate bowl or blender, combine the cottage cheese, eggs, and milk. Process until the mixture is smooth; if you don’t mind a slight curd texture, a whisk will suffice.
- Gently fold the blended wet ingredients into your dry mixture until just combined. Avoid overmixing.
- Stir in the melted coconut oil, maple syrup, and vanilla extract until well incorporated.
- Heat a non-stick skillet over medium heat. Once hot, scoop desired portions of batter into the pan. Cook until the pancake edges appear set and small bubbles begin to form on the surface.
- Flip the pancake and continue cooking for approximately 1-2 minutes, or until golden brown and cooked through.
- Stack your warm pancakes and serve with additional maple syrup or your favorite toppings.
Notes
- For a smoother texture, blend the wet ingredients in a blender.
- Adjust milk quantity for desired batter consistency.
- These pancakes can be made dairy-free with non-dairy milk and oil instead of butter, but eggs make them non-vegan.
- Store leftovers in the fridge for up to 2 days or freeze for longer storage.