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How To Make Cottage Cheese Pancakes

Cottage cheese pancakes have quietly become one of the most searched breakfast recipes on the internet, and for good reason. They look, taste, and flip like regular pancakes. But beneath that golden, crispy outside is something your usual stack of pancakes can’t provide: a solid protein boost that keeps you full for hours. We’re talking over 15 - 20 grams of protein per serving, with no powders or supplements needed. Just real, wholesome ingredients that come together in minutes.
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Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ cups cottage cheese
  • 1 cup all purpose flour (or oat flour)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • Butter or neutral oil for cooking
  • maple syrup ( for serving )

Method
 

  1. Add the cottage cheese, flour , eggs, vanilla extract, sugar, salt, and baking powder to a blender of food processor
  2. Blend on medium-high for 20 to 30 seconds. The mixture should be completely smooth and creamy without any lumps
  3. Pour the blended batter into a bowl and let it sit at room temperature for 5 minutes
  4. Place a non-stick skillet over medium-low heat
  5. Add a small piece of butter or a light drizzle of neutral oil.
  6. Allow the pan heat for 2 to 3 minutes.
  7. Using a ¼ cup measure, pour individual portions of batter onto the pan
  8. Leave at least 2 inches of space between each pancake since they will spread slightly.
  9. Cook the first side for 2½ to 3 minutes without touching or pressing down
  10. Only flip to the other side when you see bubbles forming and the edges look golden and set.
  11. Cook the second side for 1½ to 2 minutes
  12. Transfer the finished pancakes to a plate until all the batter is cooked
  13. Enjoy them with a drizzle of maple syrup and berries