Description
Warm, tender pancakes with a high protein content, perfect for a nutritious breakfast.
Ingredients
Scale
- 225 g (1 cup) small-curd low-fat cottage cheese
- 3 large eggs
- 125 g (1 cup) all-purpose flour
- 10 g (2 tsp) baking powder
- 15 g (1 tbsp) honey or maple syrup (optional)
- 60 ml (1/4 cup) milk (any kind)
- 1/4 tsp fine salt (about 1.5 g)
- 1 tsp (5 ml) vanilla extract (optional)
- 28 g (2 tbsp) unsalted butter or neutral oil, plus extra for the pan
Instructions
- Blend the wet ingredients: Add cottage cheese, eggs, honey or maple syrup, vanilla, and milk to a blender. Pulse 6–8 times until mostly smooth but still a little curd texture remains.
- Combine dry ingredients: In a medium bowl whisk together the flour, baking powder, and fine salt until evenly mixed.
- Fold batter together: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined.
- Rest the batter: Let the batter rest 5–10 minutes at room temperature.
- Heat the pan and cook: Heat a nonstick skillet over medium heat. Add oil or butter and spoon 60 ml (1/4 cup) batter per pancake into the pan. Cook until edges look set and bubbles appear on top, about 2–3 minutes; flip and cook 1–2 minutes more until golden brown.
- Serve or hold: Transfer cooked pancakes to a cooling rack placed on a baking sheet and keep in a warm oven before serving.
Notes
Avoid overblending to maintain texture. Store chilled pancakes for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 140mg