Description
Protein-rich cottage cheese pancakes made with simple ingredients for a fluffy and filling breakfast.
Ingredients
- 1 cup full fat cottage cheese
- 2 large eggs
- 1/2 cup all purpose flour
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 tablespoon olive oil for cooking
Instructions
- Combine cottage cheese, eggs, honey, and vanilla extract in a blender or food processor. Blend until smooth.
- Add flour, baking powder, and salt. Pulse until just combined and a thick batter forms. Do not overmix.
- Heat a nonstick skillet over medium heat. Add olive oil and swirl to coat the pan.
- Scoop about 2 tablespoons of batter per pancake onto the skillet, spacing them apart.
- Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
- Flip gently and cook another 2 to 3 minutes until golden brown and cooked through.
- Transfer to a plate and repeat with remaining batter, adding more oil if needed.
- Serve warm with fresh berries, a drizzle of honey, or a spoonful of yogurt.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in a skillet or toaster until warmed through.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American