Description
These protein-packed pancakes blend creamy cottage cheese with eggs and flour for a moist, nutritious breakfast. Lightly sweetened with vanilla and sugar, they pair perfectly with fresh fruit or syrup. Ideal for meal prep and customizable with dietary needs.
Ingredients
1 1/2 cups cottage cheese
4 large eggs
1 tsp vanilla extract
2 tbsp sugar
1 tbsp baking powder
1 cup all-purpose flour
1/4 cup canola oil
Fresh raspberries (optional, for serving)
Instructions
Whisk cottage cheese until smooth. Gradually add eggs, mixing after each addition. Stir in vanilla extract and sugar. Slowly incorporate baking powder and flour, mixing until just combined. Gently fold in canola oil. Preheat a non-stick skillet or griddle over medium heat (325°F/160°C). Pour 1/4 cup batter per pancake and cook until bubbles form and edges set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes. Serve warm with optional toppings.
Notes
Room temperature eggs ensure smooth mixing. Substitute canola oil with avocado oil for a richer flavor. For vegan version, replace 4 eggs with 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water). Use oat flour for gluten-free. Increase flour to 1 1/4 cups if batter is too loose. Pancakes refrigerate for 2 days or freeze for 2 months.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: Comfort Food