Cottage Cheese Pancakes

Name: Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 pancakes
Ingredients: 3 large eggs; 1 cup full-fat cottage cheese; 1 cup self-raising flour; 1 teaspoon baking powder; cooking oil spray for the frying pan

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 pancakes
Calories
148 kcal
Course
Breakfast, Brunch
Cuisine
International

Cottage Cheese Pancakes

Willa Mcdonald

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Cottage Cheese Pancakes made with only 4 ingredients, delicious and fluffy, incredibly easy to make in no time. It's an excellent breakfast or brunch recipe that is protein-packed and with no sugar added. Serve them with more cottage cheese, fresh fruit and nuts, and you are in for a treat!

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Ingredients

Servings

3 large eggs
1 cup full-fat cottage cheese
1 cup self-raising flour
1 teaspoon baking powder
cooking oil spray for the frying pan (optional, no need to use any if your pan is non stick)

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Instructions

In a large mixing bowl, crack in the eggs, and use a whisk to whisk them well.
Add the cottage cheese, and mix again for the cheese to be fully incorporated.
Sift in the flour, add the baking powder, and whisk again.
Heat up a frying pan on a medium heat, use some cooking oil spray and add 2 tablespoons of the batter.
Use the back of a spoon to spread the batter into a circle.
Cook on one side for one minute, then use a spatula to flip it over onto the other side.
Cook the pancake for another 1 minute or until golden.
Repeat with the rest of the batter until everything is used up.

Notes

Depending on the brand of the cottage cheese you get, some have more of a soupy texture than others - mine wasn't, it was rather lumpy and chunky -see the photo under ingredients needed.
If you think there is too much liquid in it, you may want to drain some before adding it to the batter, so the consistency doesn't change much.
You will find that the batter is quite thick, and you need to use a spoon to spread it onto the frying pan, but that's the best texture, and you get super fluffy pancakes without a fail.
You can add a bit of a milk to the batter to loosen it up a bit if you wish, but again, I find that the thicker the batter, the fluffier the pancakes - do not overmix the batter, as the pancakes will turn rubbery!

Nutrition Information

Show Details

Calories 148kcal (7%) Carbohydrates 18g (6%) Protein 10g (20%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 88mg (29%) Sodium 149mg (6%) Potassium 159mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 171IU (3%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6pancakes

Amount Per Serving

Calories 148 kcal

% Daily Value*

Calories	148kcal	7%
Carbohydrates	18g	6%
Protein	10g	20%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	88mg	29%
Sodium	149mg	6%
Potassium	159mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	171IU	3%
Calcium	76mg	8%
Iron	1mg	6%