Cottage Cheese Pancakes

Easy and packed with extra protein, these fluffy, light pancakes deliver 15 grams of protein per serving without using protein powder. Ready in under 30 minutes.

• Category: Baking
• Servings: 4 (about 12 pancakes)
• Prep time: 10 min
• Cook time: 20 min

Ingredients

• 1¼ cup flour (all-purpose or whole wheat)
• 2 tsp baking powder
• 1 cup cottage cheese
• 3 large eggs
• 2 tbsp milk of choice (up to ¼ cup for a thinner batter)
• 2 tbsp melted, cooled coconut oil
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Mix dry ingredients together in a large bowl.
2. Blend cottage cheese, eggs, and milk until smooth.
3. Gently combine wet and dry ingredients.
4. Stir in coconut oil, maple syrup, and vanilla.
5. Heat a non-stick skillet over medium heat; cook pancakes until edges dry and bubbles form.
6. Flip and cook 1 to 2 minutes until tops soften.
7. Stack and serve with syrup.

Notes

Allow coconut oil to cool before adding to prevent clumping. Avoid overmixing batter to prevent tough pancakes. Refrigerate leftovers up to 4 days, or freeze up to 2 months; reheat 1 minute from the fridge, 2 minutes from the freezer.