Today, we’re making some delightful and fluffy Cottage Cheese Pancakes.
Perfect for a hearty breakfast or brunch, these pancakes are light, moist, and packed with protein.
Let’s dive into the recipe!
| Preparation Time | 15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 25 minutes |
| Level of Difficulty | Easy |
| Servings | 4 pancakes |
| Total Calories | ~700 |
Ingredients
- 2 eggs (large, at room temperature for better emulsification)
- 2 tbsp honey (or maple syrup)
- 1/4 tsp cinnamon (Ceylon cinnamon preferred for a sweeter, more delicate flavor)
- 1 1/8 cup low-fat cottage cheese (I use Daisy low-fat cottage cheese)
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup flour
- 1/8 tsp salt
Step 1: Mix Wet Ingredients
In a large bowl, beat the eggs until well mixed.
Add the cottage cheese, vanilla extract, and honey (if using). Whisk until the mixture is smooth and well combined.
Step 2: Prepare Dry Ingredients
In a separate bowl, stir together the flour, baking powder, cinnamon, and salt.
Step 3: Combine Ingredients
Gradually pour the dry mixture into the wet mixture. Stir until just combined to avoid overmixing.
Alternative: You can place all ingredients into a blender and blend until you get a smooth mixture. This can make the process quicker and ensure a lump-free batter.
Step 4: Cook the Pancakes
Heat a large pan over medium heat. Lightly coat it with oil or cooking spray.
Pour approximately 1/4 cup of the batter onto the pan for each pancake (you can use a ladle).
Cook for 1–2 minutes on each side, or until the pancakes are golden brown and cooked through.
