Cottage Cheese Protein Pancakes
Cottage Cheese Protein pancakes are easy to make and the whole family will love them. They are light, fluffy and will fuel your morning.
Equipment
- 1 blender
Ingredients
- 1.5 cups cottage cheese I use 1% milk fat content
- 4 eggs
- 1/4 cup melted butter, plus more for cooking
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- Maple syrup and fresh fruit for serving
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Heat about 2 tsp of butter or oil in a large frying pan or griddle over medium-high heat.
- Add 1/4 cup of batter to make each pancake. Cook on one side until bubbles start to form and the bottom becomes golden brown.
- Flip over and cook until the other side is golden brown and the pancakes are cooked through. Continue until you have used all the batter.
- Serve hot with maple syrup if desired and fresh fruit.
- These pancakes last for 3-4 days in the fridge and freeze well. Reheat in the toaster for an easy breakfast.
Notes
Estimated calories and protein per serving: 256 calories, 13g protein. Nutrition information is an estimate only and done using 1% M.F. cottage cheese and no maple syrup.