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Light, fluffy, and packed with protein, these pancakes are a delicious twist on a breakfast classic. The cottage cheese makes them incredibly moist and tender with a subtle tangy flavor. Perfect for a healthy and satisfying start to your day.
For 4 servings
Blend Wet Ingredients
Prepare the Batter
Cook the Pancakes
Light, fluffy, and packed with protein, these pancakes are a delicious twist on a breakfast classic. The cottage cheese makes them incredibly moist and tender with a subtle tangy flavor. Perfect for a healthy and satisfying start to your day.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 201.7 calories per serving with 11.19g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Serve and Repeat
Add 1/2 teaspoon of ground cinnamon or the zest of one lemon to the batter for extra flavor.
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend or oat flour.
Gently fold in 1/2 cup of fresh blueberries or raspberries into the batter just before cooking.
Omit the sugar and vanilla extract. Add 1/4 cup of chopped chives, a pinch of black pepper, and a dash of garlic powder for a savory breakfast.
With a significant amount of protein from both cottage cheese and eggs, these pancakes help keep you full longer, support muscle repair, and stabilize blood sugar levels.
Cottage cheese is an excellent source of calcium and phosphorus, two minerals that are essential for building and maintaining strong bones and teeth.
If you use a cottage cheese that contains live and active cultures (probiotics), these pancakes can contribute to a healthy gut microbiome, which is important for digestion and overall immunity.
A serving of three pancakes (without toppings) contains approximately 250-300 calories, depending on the type of cottage cheese and milk used. This makes it a relatively moderate-calorie breakfast option.
Yes, they are generally considered a healthy breakfast choice. They are high in protein, which helps with satiety and muscle maintenance. They also provide calcium for bone health. Compared to traditional pancakes, they offer a much better nutritional profile.
Absolutely. You can replace the all-purpose flour with an equal amount of a gluten-free all-purpose blend or oat flour. The texture might be slightly different but still delicious.
This can happen for a few reasons. The batter might be too thin, the pancakes might not be cooked enough on the first side, or you might be flipping them too aggressively. Ensure the edges are set and bubbles have formed before flipping gently with a thin spatula.
It's best to cook the batter within 10-20 minutes of mixing. The baking powder starts reacting as soon as it's mixed with wet ingredients, and letting it sit too long can result in less fluffy pancakes. For meal prep, it's better to cook all the pancakes and reheat them later.
Full-fat (4%) small-curd cottage cheese is recommended for the richest flavor and creamiest texture. However, low-fat cottage cheese will also work if you prefer.
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