Description
These Fluffy Cottage Cheese Pancakes make breakfast irresistible, light, and delicious, perfect for any morning!
Ingredients
Scale
- 1 cup cottage cheese, full fat or low fat
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons rolled oats, gluten-free if needed
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1 to 2 teaspoons butter or neutral oil for cooking
Instructions
- Blend Base Mixture: Combine cottage cheese, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth.
- Add Dry Ingredients: Add rolled oats, cornstarch, baking powder, and salt to the blender. Include honey and cinnamon if desired. Blend until well combined and mixture reaches slightly thickened consistency.
- Preheat Cooking Surface: Heat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil.
- Cook First Side: Pour approximately 1/4 cup batter per pancake onto the prepared pan. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
- Cook Second Side: Carefully flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Serve: Transfer pancakes to a serving plate while warm. Top with fresh fruit, yogurt, or a honey drizzle as desired.
Notes
- For a gluten-free version, use gluten-free rolled oats.
- You can adjust the sweetness by varying the amount of honey or maple syrup.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Leftover batter can be used to make pancakes throughout the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking on skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg