Flourless Cottage Cheese Pancakes
These Flourless Cottage Cheese Pancakes are a protein-rich, comforting breakfast perfect for lazy weekend mornings. They deliver tender insides with slightly crisp edges, making them an instant family favorite.
Ingredients
Pancake Batter
- 1 cup full-fat cottage cheese Use for the creamiest texture.
- 3 large eggs
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional) For fall warmth.
- 1–2 tablespoons neutral oil or butter For the skillet.
Optional Additions
- 1/3 cup finely ground almond meal For a sturdier texture; keeps recipe naturally flourless.
Instructions
Preparation
- In a blender or food processor, combine the cottage cheese, eggs, honey, vanilla, baking powder, salt, and cinnamon. Blend until mostly smooth but with a few small curds.
- If using, pulse in the almond meal until just combined. Let the batter rest for 5 minutes.
Cooking
- Warm a nonstick skillet or griddle over medium heat and add oil or butter.
- Spoon 1/4-cup portions of batter onto the skillet. Cook until bubbles form on the surface and edges are set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden and cooked through.
- Transfer cooked pancakes to a plate covered with a kitchen towel or place in a low oven to keep warm.
Notes
Use full-fat cottage cheese for best flavor. Let batter rest if too thin. Cook over medium heat to avoid undercooked centers. If no blender is available, mash the cottage cheese and whisk with eggs until combined. For enhanced breakfast options, consider pairing with baked blueberry cottage cheese bowls.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 8gProtein: 7gFat: 7gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 3g
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