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–+ servings

Cottage Cheese Pancakes

Creamy, protein packed cottage cheese pancakes
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 10 small/medium pancakes
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup small curd cottage cheese full-fat or low-fat
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons granulated monk fruit sweetener or 2 tablespoons maple syrup
  • 1 tablespoon milk only if using monk fruit instead of syrup
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of sal

Method
 

  1. Add the cottage cheese, eggs, vanilla, monk fruit sweetener (or maple syrup), and milk if using to a blender. Blend until completely smooth.
  2. Add the flour, baking powder, and salt. Pulse a few times just until combined. Do not overblend.
  3. OR pour blended cottage cheese into a bowl and stir in dry ingredients.
  4. Let the batter rest for 5 minutes while you heat a lightly greased skillet or griddle over medium-low heat.
  5. Scoop about 1/4 cup batter for each pancake onto the hot skillet.
  6. Cook for 2 to 3 minutes, or until bubbles form on top and the edges look set.
  7. Flip carefully and cook another 1 to 2 minutes until golden and cooked through.
  8. Serve warm with fruit, butter, syrup, nut butter, or yogurt
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