The Perfect Recipe for Fluffy Cottage Cheese Pancakes: A Pancake Lover's Dream

Cottage Cheese Pancakes have become a cherished weekend tradition at our home, a delightful ritual that we eagerly anticipate each week. This particular recipe yields pancakes that are not only incredibly tasty but also surprisingly nutritious, making them a perfect choice for a leisurely breakfast or brunch. Rich in protein, these pancakes provide a satisfying start to the day, ensuring we feel energized and ready to tackle whatever the weekend has in store. The slight sweetness of the pancakes, which is enhanced with a touch of vanilla, adds to their appeal, making them a favorite among both children and adults alike.

When my mother made these pancakes during my childhood, I adored them. I appreciate them even more now with this updated recipe. Give them a try this weekend and savor the love!

Ingredients

• 1 1/4 cup flour (all-purpose or whole wheat)

• 2 teaspoons baking powder

• 1 cup cottage cheese

• 3 large eggs

• 2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)

• 2 Tablespoons coconut oil (melted and cooled)

• 1 Tablespoon maple syrup (plus more for serving)

• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine the dry ingredients and whisk.

2. Add the cottage cheese, eggs, and milk to the blender and blend until smooth.

3. Add the blended ingredients to the dry ingredients and stir gently.

4. Stir in the coconut oil, maple syrup, and vanilla.

5. Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.

6. Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

7. Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

Serves: makes 12 small pancakes which is about 2.5 servings

Notes

• This recipe makes about 12 pancakes total.

• Storing – Allow them to cool completely, place in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.

• Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.

• When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes.

• After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!

This recipes is reposted from Jar of Lemons