Cottage Cheese Pancakes
These Cottage Cheese Pancakes are thick and fluffy, made with 7 simple ingredients and pack 10 grams of protein each with no protein powder.
Servings: 10 pancakes
Calories: 203kcal
Ingredients
- 2 cups cottage cheese I used 2%
- 3 large eggs
- 3 tablespoons maple syrup or liquid honey
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 1/3 cups all-purpose flour
- 1/4 cup avocado oil for frying
Instructions
- In a large bowl, add cottage cheese, eggs, maple syrup, vanilla and baking powder. Whisk well to combine.
- Add flour and mix with spatula just until thick batter forms.
- Preheat large non-stick skillet on low-medium heat and add 1 tablespoon of oil. Skillet and oil should be hot and batter sizzle when you add it. Add 1/3 cup of batter and spread it with a back of the cup to form a large round pancake. I can fit 3 pancakes in one batch.
- Cook for 3-4 minutes or until pancakes have golden brown edges, then flip carefully and cook for another 2-3 minutes.
- Transfer to a plate and repeat with remaining batter. You will have to lower the heat as skillet gets hotter.
- Serve pancakes hot or cold with your favorite toppings.
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. To be honest, they taste great cold too!
Nutrition
Serving: 1 pancake | Calories: 203kcal | Carbohydrates: 21g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 293mg | Fiber: 1g | Sugar: 5g