Servings: 2 (makes about 6 pancakes)
Equipment
Ingredients
- ½ cup cottage cheese full-fat for the best texture
- 2 eggs
- ½ cup flour all-purpose or whole wheat
- 1 teaspoon baking powder
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup milk as needed for consistency
- Butter or oil for cooking
Instructions
- In a blender or mixing bowl, combine cottage cheese, eggs, flour, baking powder, honey, vanilla, salt, and milk. Blend or whisk until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour small rounds of batter onto the skillet. Cook for 2-3 minutes per side or until golden brown and set in the center. Flip carefully.
- Stack the pancakes on a plate and serve with maple syrup, fresh berries, and a dusting of powdered sugar.
Notes
- If your cottage cheese is on the watery side, reduce the added milk slightly to avoid thinning the batter too much.
- For evenly sized pancakes, use about 2–3 tablespoons of batter per pancake.
- To make a savory version, skip the vanilla and sweetener—these also pair well with sautéed mushrooms, herbs, or a fried egg.
Nutrition
Calories: 141kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 372mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 0.03mg | Calcium: 114mg | Iron: 1mg
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