Description
These High-Protein Cottage Cheese Pancakes are fluffy, easy to make, and perfect for meal prep. Packed with protein from cottage cheese and eggs, they offer a delicious and satisfying breakfast option. Sweetened naturally with maple syrup and flavored with vanilla, these pancakes are cooked to golden perfection on the stovetop and pair wonderfully with fresh fruit or nut butter.
Ingredients
Scale
Wet Ingredients
- 2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- ¼ cup coconut oil, melted
Dry Ingredients
- 1¼ tbsp baking powder
- 1¼ cups all-purpose flour
Instructions
- Mix the batter: In a bowl, stir together all ingredients until fully combined and smooth. The batter will be thick and creamy, ensuring your pancakes stay fluffy when cooked.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease the surface using oil or cooking spray to prevent sticking.
- Cook: Scoop portions of batter onto the heated pan and flatten them slightly with the back of your spoon or spatula. Cook each side for about 3 minutes, or until the pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm topped with extra maple syrup, fresh fruit, or your favorite nut butter for a satisfying breakfast or snack.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use low-fat or full-fat cottage cheese based on dietary preference.
- These pancakes can be stored in the refrigerator for up to 3 days and reheated in a toaster or microwave.
- For extra flavor, add cinnamon or nutmeg to the batter.
- Ensure the skillet is at medium heat to avoid burning the pancakes while keeping the inside cooked.
