Cottage Cheese Pancakes
These pancakes are soft and fluffy, yet full of protein (16 g per serving!!) to keep you satisfied all morning long!
Servings: 5
Ingredients
- 1 cup cottage cheese
- 6 eggs
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup milk
Instructions
- 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!
Notes
Suggestions:
-Serve with maple syrup, butter, macerated berries and/or any kind of nut butter.
-Add blueberries, sliced bananas, pecans, sprinkles or mini chocolate chips to the batter, if desired.
-Add 2 tbsp flax seed to the batter for increased fiber and Omega 3 Fatty Acids.