Cottage Cheese Pancakes
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Cottage Cheese Pancakes
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These cottage cheese pancakes are fluffy and delicious—and they pack in 20 grams of protein per serving. I've got 4 flavor variations to try!
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Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 egg large
- 1 tablespoon pure maple syrup or honey, plus additional for serving
- 1 teaspoon vanilla extract pure
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon optional
- butter for cooking the pancakes, or oil
FOR LEMON BLUEBERRY:
- lemon zest and juice of 1 small lemon, fold in 1 cup blueberries
- blueberries zest and juice of 1 small lemon, fold in 1 cup blueberries
FOR CHOCOLATE CHIP:
- chocolate chips 1/2 to 2/3 cup
FOR CINNAMON PECAN:
- ground cinnamon increase cinnamon to 1/2 teaspoon, pecans chopped 1/2 cup
- pecans increase cinnamon to 1/2 teaspoon, pecans chopped 1/2 cup
FOR SERVING:
- pure maple syrup butter, berries or banana slices, pick your favorite!
Instructions
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- In a high speed blender, place the oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon (if using). Blend on high speed, until the batter is smooth and creamy, stopping to scrape down the blender as needed.
- Transfer to a bowl and fold in any mix-ins. Let rest while you preheat the griddle and prep any toppings.
- Heat a griddle or a skillet over medium-low heat. Brush lightly with oil or melt a little butter in the pan. Portion ¼ cupfuls of batter onto the hot griddle and cook for 2 to 3 minutes, until the edges look dry and some bubbles for on top. Flip and continue to cook for 1 to 2 additional minutes.
- Repeat with the remaining batter, adding a little more butter or oil to the pan between batches as needed. Place on a wire rack set on top of a baking sheet and keep warm in the oven while you finish remaining batches. Serve warm with desired toppings.
Notes
- TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days in an airtight container.
- TO REHEAT: Warm leftover pancakes in a toaster (on a medium setting) or in the microwave.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. They can be reheated directly from frozen.
Nutrition Information
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Serving
3pancakes
Calories
345kcal
(17%)
Carbohydrates
46g
(15%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
166mg
(55%)
Potassium
438mg
(9%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
261IU
(5%)
Vitamin C
0.01mg
(0%)
Calcium
140mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (12 pancakes)
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 345kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 166mg | 55% |
| Potassium | 438mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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