Description
Fluffy and protein-packed cottage cheese pancakes that are quick to blend and easy to cook. Perfect for a nutritious breakfast that combines creamy cottage cheese with warm cinnamon and vanilla flavors.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 6 eggs
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup milk
Instructions
- Prepare the batter: Put all ingredients into a blender. Blend at high speed for 1 minute until the batter is smooth and well combined.
- Heat the griddle: Preheat a griddle or large skillet over medium heat and lightly grease it with oil or butter.
- Cook the pancakes: Using a 1/4 cup measuring cup, scoop batter onto the hot greased griddle, spacing each pancake to allow for spreading.
- Flip the pancakes: When bubbles form on the surface of the pancake and the edges look set, flip it carefully using a spatula.
- Finish cooking: Cook the other side until golden brown and cooked through, about 1-2 minutes more.
- Serve and store: Enjoy the pancakes immediately for best taste. Refrigerate leftovers for up to 5 days or freeze in sealable bags for quick future breakfasts.
Notes
- These pancakes are soft, fluffy, and high in protein, helping keep you full throughout the morning.
- You can substitute all-purpose flour with gluten-free flour if desired.
- If you prefer thinner pancakes, add a little more milk to the batter.
- To keep pancakes warm, place finished ones on a baking sheet in a 200°F oven.
- For added flavor, serve with fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 16 g
- Cholesterol: 160 mg
