Quick and Easy Cottage Cheese Pancakes Recipe
These Quick and Easy Cottage Cheese Pancakes are a nutritious breakfast pancake the entire family will love. This delicious recipe makes light and fluffy pancakes with blended cottage cheese for a protein packed breakfast.
Servings: 3
Equipment
- food processor
Ingredients
- ¼ cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- 2 large eggs
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- butter for cooking
Instructions
- Add the apple cider vinegar to the almond milk and set aside to curdle (this makes buttermilk).
- Add the cottage cheese, vanilla extract and honey to a food processor and blend until smooth.
- Transfer the blended cheese to a large mixing bowl. Add the eggs and the milk mixture. Stir until combined.
- Add the flour, baking powder, baking soda and salt to the batter. Stir until no white streaks of flour remain.
- Heat a large nonstick skillet over medium low heat. Melt a small pat of butter in the pan to melt.
- Once the pan is hot, add ¼ cup portions of batter to the skillet to make the pancakes. You will need to work in batches. Depending on the skillet you may get 3 pancakes per batch. This will make 9-10 pancakes.
- Cook pancakes on each side for 2-3 minutes. Look for the tiny bubbles to form on the top and break- this is when you know the pancakes are ready to flip. They should be golden brown.
- Add a bit more butter for each batch. Keep the pancakes warm in the oven set at 200° F while cooking the remaining batches.
Notes
Store leftovers in an airtight container in the refrigerator for 4-5 days. Leftover pancakes reheat well in the microwave or toaster oven.
Freezer-these breakfast pancakes can also be frozen in-between pieces of parchment paper and placed in a freezer bag for up to 3 months.