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 teeaspoom 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.
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
