Cottage Cheese Pancakes are a delightful and nutritious breakfast option that combines the creamy texture of cottage cheese with the wholesomeness of oat flour. These pancakes are not only high in protein but also free from refined sugars, making them a perfect start to your day.
Why You’ll Love This Recipe
- High in Protein: Cottage cheese is an excellent source of protein, providing approximately 28 grams per cup, which helps keep you satiated and supports muscle growth.
- No Refined Sugar: Sweetened naturally with raw honey, these pancakes avoid the use of refined sugars, promoting a healthier breakfast choice.
- Quick and Easy: With simple ingredients and no need for a blender, this recipe allows you to whip up a nutritious breakfast swiftly, even on busy mornings.
- Kid-Friendly: The light and fluffy texture, along with the natural sweetness, make these pancakes appealing to children and adults alike.
Ingredients
- 1 cup (225 grams) cottage cheese (full-fat or reduced-fat)
- 2 medium eggs (at room temperature)
- 1 cup (90-100 grams) oat flour or whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons raw unsweetened honey (or pure maple syrup)
- 1 teaspoon pure vanilla extract (optional)
- 2 tablespoons dairy or plant-based milk (optional, if needed)
- Olive oil, butter, or lard (for cooking)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Batter:
- In a large bowl, combine the cottage cheese, whisked eggs, honey, baking powder, baking soda, vanilla extract (if using), and a pinch of salt. Mix with a spatula until smooth.
- Add the flour to the mixture and mix well. If the batter appears too dry, gradually add milk to achieve the desired consistency.
- Cook the Pancakes:
- Heat a non-stick pan over low to medium heat and add a small amount of olive oil, butter, or lard.
- Using a tablespoon, scoop the batter onto the pan, forming small pancakes.
- Cook until small bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve:
- Place the cooked pancakes on a plate lined with a paper towel to absorb any excess oil.
- Serve warm with your choice of toppings, such as fresh fruit, additional honey, or yogurt.
Servings and Timing
- Servings: This recipe yields approximately 10 pancakes, serving about 2-3 people.
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Variations
- Gluten-Free Option: Use certified gluten-free oat flour to accommodate dietary restrictions.
- Cheese Substitution: Mashed feta cheese can be used in place of cottage cheese for a different flavor profile.
- Egg Alternatives: For an egg-free version, substitute with flax eggs or chia eggs.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a toaster or on a pan over low heat until warmed through.
FAQs
Are these pancakes high in protein?
Yes, cottage cheese is a high-protein ingredient, providing approximately 28 grams of protein per cup, making these pancakes a great protein-rich breakfast option.
Can I use a blender to mix the batter?
While the recipe is designed to be mixed by hand, you can use a blender for a smoother batter if preferred.
What toppings pair well with these pancakes?
Fresh fruits, raw honey, pure maple syrup, or a dollop of yogurt complement these pancakes nicely.
Can I make the batter ahead of time?
It’s best to prepare the batter fresh, but you can mix the dry ingredients in advance and combine with wet ingredients when ready to cook.
Are these pancakes suitable for freezing?
Yes, you can freeze the cooked pancakes. Place parchment paper between each pancake and store in a freezer-safe bag for up to 1 month.
How can I make these pancakes dairy-free?
Use a plant-based cottage cheese alternative and plant-based milk to make the pancakes dairy-free.
What can I use instead of honey for sweetening?
Pure maple syrup or agave nectar can be used as alternatives to honey.
Can I add fruits directly into the batter?
Yes, folding in fresh or frozen berries into the batter adds flavor and nutrition.
How do I prevent the pancakes from sticking to the pan?
Ensure the pan is adequately greased and preheated before adding the batter to prevent sticking.
Can I use whole wheat flour instead of oat flour?
Yes, whole wheat flour can be used as a substitute for oat flour in this recipe.
Conclusion
These Cottage Cheese Pancakes are a wholesome and delicious breakfast option, combining simple ingredients to create a high-protein, refined sugar-free meal. Quick to prepare and versatile, they are sure to become a favorite in your breakfast rotation.
Print
Healthy & Fluffy Cottage Cheese Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 pancakes (serves 2-3)
- Category: Dessert
- Method: Pan-frying
- Cuisine: American
Description
Cottage Cheese Pancakes are a high-protein, refined sugar-free breakfast option made with cottage cheese, oat flour, and natural sweeteners. These quick and easy pancakes are light, fluffy, and perfect for a wholesome start to your day.
Ingredients
- 1 cup (225 grams) cottage cheese (full-fat or reduced-fat)
- 2 medium eggs (room temperature)
- 1 cup (90–100 grams) oat flour or whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tbsp raw unsweetened honey (or pure maple syrup)
- 1 tsp pure vanilla extract (optional)
- 2 tbsp dairy or plant-based milk (optional, as needed)
- Olive oil, butter, or lard (for cooking)
Instructions
- Prepare the Batter:
- In a large bowl, combine cottage cheese, eggs, honey, baking powder, baking soda, vanilla extract, and a pinch of salt. Mix until smooth.
- Add flour and mix well. Gradually add milk if the batter is too thick.
- Cook the Pancakes:
- Heat a non-stick pan over medium heat and grease lightly with olive oil, butter, or lard.
- Scoop batter onto the pan with a tablespoon to form small pancakes.
- Cook until bubbles form on the surface, flip, and cook until golden brown on the other side.
- Serve:
- Place cooked pancakes on a plate lined with a paper towel to absorb excess oil.
- Serve warm with toppings like fresh fruit, honey, or yogurt.
Notes
- Use certified gluten-free oat flour for a gluten-free option.
- Substitute mashed feta cheese for a savory twist.
- Add fresh berries or nuts directly into the batter for added texture and flavor.
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