Description
Deliciously soft and fluffy Cottage Cheese Pancakes packed with protein, perfect for a satisfying breakfast that is quick to prepare and easy to store.
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 ready for a smooth batter.
- Blend Batter: Blend at high speed for 1 minute until the mixture is smooth and well combined.
- Heat Griddle: Preheat a griddle or skillet over medium heat and lightly grease it to prevent sticking.
- Cook Pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the hot greased griddle to form individual pancakes.
- Flip Pancakes: When bubbles start forming on the surface of the pancakes, flip them carefully to cook the second side.
- Finish Cooking: Cook until the second side is golden brown, ensuring the pancakes are cooked through.
- Serve and Store: Enjoy pancakes immediately, refrigerate leftovers for up to 5 days, or freeze in Ziploc baggies for quick meals later.
Notes
- These pancakes are soft and fluffy, loaded with protein to keep you full all morning long.
- Use full-fat cottage cheese for a richer texture or low-fat to reduce calories.
- For a gluten-free option, substitute the flour with gluten-free flour blend.
- Ensure the griddle is well-heated to avoid sticking and promote even cooking.
- Store cooked pancakes in the refrigerator or freeze to reheat quickly on busy mornings.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 170 mg
