Cottage Cheese Pancakes
Cottage Cheese Pancakes High-protein gluten-free cottage cheese pancakes made a healthy, filling, delicious breakfast!
Servings: 12 pancakes
Equipment
- presto electric griddle
- wolf electric griddle
- measuring cups and spoons
- mixing bowl set
- turner
- whisk
Ingredients
- 2 cups Low-Fat Cottage Cheese
- 6 large Eggs
- 2 to 4 Tablespoons Melted Butter
- 4 Tablespoons 100% Real Maple Syrup or Sugar
- 1 teaspoon Vanilla
- 2 cups Rolled Oats (I use gluten-free)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- Butter (for griddle or skillet)
Healthier Version:
- 2 cups Low-Fat Cottage Cheese (Good Culture)
- 6 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Rolled Oats
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- Butter and 100% Real Maple Syrup (for topping)
Instructions
- In a blender, add cottage cheese, eggs, melted butter, real maple syrup or sugar, vanilla, rolled oats, baking powder, and salt. Blend until completely pureed.
- Heat skillet over medium-low heat. Once it is heated, add a pat of butter to the skillet. Pour pancake batter onto the skillet and watch carefully. Turn as soon as it becomes a light golden brown color and bubbles appear on the top.
- Serve with butter, real maple syrup, and fresh fruit.
Notes
What's the difference between the two versions of this recipe? The classic version includes melted butter and maple syrup mixed directly into the batter, giving it a richer, sweeter flavor on its own. The healthier version leaves those out of the batter, relying on the cottage cheese and eggs alone, with butter and maple syrup added as toppings instead. Both versions have a similar protein count per serving.
Nutrition
Calories: 152kcal | Carbohydrates: 14g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 308mg | Potassium: 187mg | Fiber: 1g | Sugar: 5g | Vitamin A: 225IU | Calcium: 75mg | Iron: 1.2mg
