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Cottage Cheese Pancakes with Maple Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 60 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes (serves 2) 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

These Cottage Cheese Pancakes are a delicious and protein-packed breakfast option, combining creamy cottage cheese with warm spices and a hint of maple syrup. Light and fluffy, they offer a wholesome alternative to traditional pancakes and can be enjoyed with your favorite toppings like fresh berries or extra syrup.

Ingredients

Scale

Dry Ingredients

  • ½ cup all-purpose flour or whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon

Wet Ingredients

  • 1 cup cottage cheese (Good Culture 4% recommended)
  • 2 large eggs
  • 1 tablespoon maple syrup plus more for topping
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk (optional)

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon, whisking them together to evenly distribute the leavening and spice.
  2. Prepare Wet Ingredients: Place the cottage cheese, eggs, maple syrup, and vanilla extract into a blender or food processor and blend until smooth. If you don’t have a blender, whisk these wet ingredients together thoroughly in a mixing bowl.
  3. Combine Batter: Add the smooth wet mixture to the dry ingredients and stir just until combined. If the batter is too thick to pour easily, add the optional almond milk and stir again until it reaches a pourable consistency.
  4. Heat Pan: Preheat a pan or griddle over low to medium heat. Lightly spray with non-stick cooking spray to prevent sticking.
  5. Cook Pancakes: Pour about a quarter cup of batter for each pancake onto the heated pan. If the batter is thick, use a spoon to gently spread it into a circular shape. Cook until bubbles form on the surface and the edges are set, about 4-5 minutes.
  6. Flip and Finish Cooking: Carefully flip each pancake using a spatula and cook for an additional 2-3 minutes, until golden brown and cooked through.
  7. Serve: Serve four pancakes per plate, drizzling with extra maple syrup and adding fresh berries or your preferred toppings.

Notes

  • Using whole wheat pastry flour adds extra fiber and a nuttier flavor, but all-purpose flour works well too.
  • If the batter is too runny, add a tablespoon more flour to achieve the right consistency.
  • For a dairy-free version, substitute cottage cheese with a firm tofu blended with a little nutritional yeast and lemon juice, though texture will vary.
  • These pancakes freeze well; store fully cooled pancakes in an airtight container and reheat in a toaster or skillet.
  • Adjust sweetness by modifying the amount of maple syrup in the batter and on top.

Nutrition

  • Serving Size: 4 pancakes
  • Calories: 250
  • Sugar: 6g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/cottage-cheese-pancakes-with-maple-syrup-recipe/