Description
These high-protein cottage cheese pancakes are fluffy, easy to make, and perfect for meal prep. Packed with protein and lightly sweetened with maple syrup and vanilla, they offer a delicious and nutritious breakfast option that cooks up quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- 2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1¼ tbsp baking powder
- 1¼ cups all-purpose flour
- ¼ cup coconut oil, melted
Instructions
- Mix the batter: In a bowl, stir together all ingredients—cottage cheese, eggs, vanilla extract, maple syrup, baking powder, flour, and melted coconut oil—until fully combined and smooth. The batter will be thick and creamy.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray to prevent sticking.
- Cook: Scoop the batter onto the heated pan and flatten each scoop slightly with the back of a spoon. Cook for about 3 minutes on one side until golden brown, then flip and cook an additional 3 minutes until set through and golden on both sides.
- Serve: Serve the pancakes warm, topped with extra maple syrup, fresh fruit, or nut butter as desired for a delicious breakfast.
Notes
- For fluffier pancakes, make sure not to overmix the batter once the flour is added.
- Use a nonstick skillet or well-seasoned griddle for best cooking results.
- These pancakes can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
- Feel free to substitute coconut oil with butter or another neutral oil if preferred.
- Adding a pinch of salt can help balance the sweetness if desired.
