Fluffy Cottage Cheese Pancakes
These soft, fluffy cottage cheese pancakes are packed with 24g of protein per serving. Made with just 7 simple ingredients, they’re the perfect healthy, high-protein breakfast option. Kid-approved and easy to make.
Ingredients
- 1 cup flour all-purpose or whole wheat
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- 1 cup full-fat cottage cheese
- 2 eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup almond milk optional
Instructions
- In a medium mixing bowl, whisk together flour, baking powder, and cinnamon.
- In a blender, combine cottage cheese, eggs, maple syrup, and vanilla extract. Blend until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine. If the batter is too thick, add almond milk to reach desired consistency.
- Preheat a non-stick skillet or griddle over low-medium heat and grease with butter or oil.
- Scoop ¼ cup of batter per pancake and cook for 4-5 minutes, or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes.
- Serve hot with maple syrup and toppings of your choice. Enjoy!
Notes
- If the batter is too thick, add almond milk for smoother consistency.
- You can substitute whole wheat flour for all-purpose for a fiber-rich alternative.
- For best results, use full-fat cottage cheese for a creamy texture.
- Leftover pancakes can be stored in the fridge for up to a week or frozen for up to 3 months.