Cottage Cheese Pancakes
These fluffy cottage cheese pancakes are high in protein, easy to make, and require no blender. With just six ingredients, they’re a perfect, filling breakfast that tastes just like classic pancakes.
Servings: 2 servings
Ingredients
- 1 cup gluten-free flour or all-purpose flour, see notes
- 3 eggs
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 3 tablespoons honey or maple syrup
- 1 teaspoon baking powder
For Serving:
- Honey or maple syrup
- Fresh fruit strawberries, blueberries, raspberries
Instructions
- In a bowl, add the cottage cheese and honey. Whisk until incorporated and creamy.
- Add the eggs and vanilla extract, whisking again until fully combined.
- Add the flour and baking powder to the bowl and mix until a smooth batter forms and no flour clumps are left. Don't over-mix the batter.
- Place a pan over medium heat and grease lightly using butter or oil.
- Pour approximately 2-3 tablespoons of batter into the pan to form pancakes.
- Cook for 2-3 minutes until the edges appear set and the bottom is golden brown. Flip and cook for another 1-2 minutes.
- Serve warm with honey or maple syrup and fresh fruit.
Notes
- You can use any gluten-free flour mix desired. Oat flour will also work in this recipe.
Nutrition
Serving: 1SERVING | Calories: 485kcal | Carbohydrates: 69g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 263mg | Sodium: 639mg | Potassium: 271mg | Fiber: 6g | Sugar: 23g | Vitamin A: 503IU | Calcium: 315mg | Iron: 4mg