Description
If you’re searching for a breakfast option that balances nutrition and flavor, look no further than these mouthwatering Flourless Cottage Cheese Pancakes!
Ingredients
Scale
- 4 large eggs
- 1 tbsp coconut oil (or butter, for cooking)
- 1 cup (240 g) full-fat cottage cheese
- ½ tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp salt
Instructions
- Start by placing your ingredients into a blender. This includes the eggs, cottage cheese, vanilla extract, baking powder, and salt. Blend everything together until you achieve a smooth and creamy mixture. This blending process is crucial as it ensures that all the ingredients are evenly distributed, resulting in fluffy pancakes.
- While you’re blending the pancake batter, preheat your non-stick skillet over medium heat. Once it’s warm, add in a teaspoon of coconut oil or butter to prevent sticking. Allow the fat to fully melt and coat the bottom of the pan, which helps give your pancakes a lovely golden-brown color.
- Using a measuring cup, pour approximately ¼ cup of the pancake batter onto the skillet for each pancake. No need to spread it out; it will naturally spread a bit. Let them cook for about 2–3 minutes, or until you see bubbles forming on the surface and the edges appearing set. This is your signal to flip! Use a spatula to carefully turn the pancake over and cook the other side for another 2–3 minutes until it’s golden brown as well.
- Once both sides of your pancakes are cooked nicely, transfer them to a plate. You can stack them high or serve them individually, depending on your preference. Top with maple syrup, fresh berries, or some yogurt for a scrumptious addition. Enjoy your meal warm!
Notes
The pancakes can be stored in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
Nutrition
- Calories: 220 kcal
- Sodium: 500 mg
- Protein: 15 g