Fluffy Cottage Cheese Pancakes
These fluffy cottage cheese pancakes pack 7 grams of protein each and taste like French toast! A genius high-protein breakfast made with simple pantry ingredients.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 10
Ingredients 7
- 4 eggs
- 1 ½ cups small curd* cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
Method 4
- 01
In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
- 02
In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
- 03
Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
- 04
Serve immediately, topped with pure maple syrup.
Provenance
- recipe-clones/acouplecooks-data
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