These Cottage Cheese Pancakes are soft and fluffy, yet full of protein (16 g per serving!!) to keep you satisfied all morning long!Jump to Recipe
Are you stuck in a rut with breakfast, eating the same thing every day? (I’m guilty, too!) Let’s be honest….oatmeal every single day gets a little monotonous. Well, I’ve got the perfect way to change up your routine and it’s far from boring!
These Cottage Cheese Pancakes freeze well, are quick and easy, and they’re full of protein (16g per serving, to be exact)! I love some of the high protein pancake mixes available at the grocery store these days, but dang they’re SO pricy. These pancakes have even more protein and are super inexpensive to make. WIN WIN!
So Cottage Cheese Pancakes. Did I see you squint a little bit trying to figure out why cottage cheese and pancakes are in the same recipe title? 😉 I’ll be honest, the first time my coworker told me about the cottage cheese pancakes in his church cookbook, I did the same.
I love cottage cheese and I love pancakes, but really??! In the same dish? I was skeptical, to say the least. But hey, don’t knock it ’til ya try it! After a couple modifications I had made to the original, these pancakes are flavorful and fluffy – perfect for soaking up maple syrup! Oh and they’re toddler-approved. 😉
Cottage Cheese Pancakes
- 1 c cottage cheese
- 6 eggs
- 3/4 c flour
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 c vegetable oil
- 1/4 c milk
- Put all ingredients into a blender.
- Blend at high speed for 1 minute.
- Using a 1/4 cup measuring cup, scoop the batter onto a hot greased griddle.
- Flip the pancakes when the bubbles form on top of the pancake.
- Cook the second side until golden brown.
- Enjoy right away, refrigerate for up to 5 days or freeze in Ziploc baggies for those mornings you need something quick!