Best High Protein Cottage Cheese Pancakes
Low in carbs and high in protein, these cottage cheese pancakes are soft and creamy with a hint of cinnamon. Your perfect breakfast.
Equipment
- Blender or Food Processor
- Frying Pan or Griddle
Ingredients
- 1 ½ cups all-purpose flour (187.5 grams by weight)
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- 2 cups low-fat cottage cheese
- 4 eggs
- ¼ cup granulated sugar
- 2 Tablespoons 2% milk
- 4 teaspoons vanilla extract
Instructions
- In a large bowl, whisk flour, baking powder and cinnamon.
- Add cottage cheese, eggs, sugar, milk and vanilla to a blender or food processor. Blend until smooth.
- Add cottage cheese mixture to dry ingredients. Stir until well mixed. Batter will be thick.
- Heat frying pan or griddle over medium low heat. When warm, rub a small amount of oil over cooking surface with a paper towel.
- Drop batter onto hot pan. Using back of scoop, spread batter into desired shape, if needed. Cook until the sides look dry and the bottom is golden brown. Flip and cook another minute. Watch for the edges of the bottom of the pancake to darken, then check for doneness. Pancakes are done when sides are dry and bottom is also golden brown.
- Store tightly covered in the fridge for 1-2 days. Freeze up to 1-2 months.
Notes
- Substitute any fat content of milk or cottage cheese.
- Substitute sugar for maple syrup or honey, if desired.
- When greasing the hot pan, fold the paper towel several times or bunch up to create a cushion between your fingers and the pan to avoid burning your fingers.
- See main body of this article for tips on cooking pancakes.
- Calories: 255 grams
- Fat: 5.4 grams
- Carbohydrates: 24 grams
- Protein: 16 grams
- Sodium: 324 mg