Description
Delicious and fluffy cottage cheese pancakes, perfect for breakfast.
Ingredients
Scale
- 1 1/4 cup flour (all-purpose or whole wheat)
- 2 teaspoons baking powder
- 1 cup cottage cheese
- 3 large eggs
- 2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
- 2 Tablespoons coconut oil (melted and cooled)
- 1 Tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the dry ingredients and whisk.
- Add the cottage cheese, eggs, and milk to the blender and blend until smooth.
- Add the blended ingredients to the dry ingredients and stir gently.
- Stir in the coconut oil, maple syrup, and vanilla.
- Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.
- Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.
- Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!
Notes
- This recipe makes great leftovers, just reheat in the toaster or skillet!
- Experiment with different toppings like fresh fruits or nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg