Description
Deliciously soft and fluffy Cottage Cheese Pancakes packed with protein and bursting with subtle vanilla and cinnamon flavors. Perfect for a quick, nutritious breakfast that can be enjoyed fresh or stored for busy mornings.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 6 eggs
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup milk
Instructions
- Combine Ingredients: Put all ingredients into a blender, ensuring everything is added before blending for even consistency.
- Blend Batter: Blend at high speed for 1 minute until the mixture is smooth and lump-free.
- Heat Griddle: Preheat a griddle or non-stick skillet over medium heat and lightly grease with oil or butter to prevent sticking.
- Cook Pancakes: Using a 1/4 cup measuring cup, pour batter onto the hot griddle. Cook until bubbles form on the surface and edges set, about 2-3 minutes.
- Flip Pancakes: Flip the pancakes carefully and cook the second side until golden brown, about another 2 minutes.
- Serve or Store: Enjoy pancakes immediately while warm, or refrigerate for up to 5 days or freeze in Ziploc bags for future quick meals.
Notes
- These pancakes are soft, fluffy, and high in protein, giving you about 16 grams per serving to keep you energized all morning.
- For a gluten-free version, substitute the flour with gluten-free flour blend.
- Use full-fat cottage cheese for the best texture and flavor.
- Adjust sweetness by adding more or less sugar based on your preference.
- Make sure the griddle is properly heated to avoid soggy pancakes.
- These pancakes freeze well; separate with parchment paper before freezing to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 185 mg
