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Flourless Cottage Cheese Pancakes

Flourless Cottage Cheese Pancakes for a Fluffy Morning Boost

Enjoy a protein-packed breakfast with these Flourless Cottage Cheese Pancakes that are fluffy, nutritious, and quick to prepare.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Cottage Cheese Can substitute with Greek yogurt or silken tofu.
  • 2 large Eggs Acts as a binding agent.
  • 1 teaspoon Vanilla Extract Optional for a savory version.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
Optional Sweetener
  • 2 tablespoons Honey or Maple Syrup Can be omitted or substituted with sugar-free syrup.
For Cooking
  • 1 tablespoon Butter or Oil Coconut oil is a great dairy-free alternative.

Equipment

  • Blender
  • non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Blend the Batter: In a blender, combine the cottage cheese, eggs, vanilla extract, salt, and baking powder. Blend on high for about 30 seconds until smooth and creamy.
  2. Preheat the Skillet: Place a non-stick skillet over medium heat and preheat for about 5 minutes. Add a small amount of butter or oil once hot.
  3. Cook the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.
  4. Flip and Finish Cooking: Gently flip the pancakes and cook for an additional 2-3 minutes until golden and fluffy.
  5. Keep Warm and Repeat: Remove pancakes and cover with a towel to keep warm while cooking the remaining batter.
  6. Serve and Enjoy: Serve warm with your favorite toppings such as maple syrup or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 10gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 150mgSugar: 2gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

These pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet for best results.

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