With a toddler, pancakes are a huge hit in this house. They’re easy to make ahead and a good finger food for my boy, Adam. Instead of a basic buttermilk pancake recipe, I wanted to find a nutritious protein-packed pancake recipe. Cottage Cheese Pancakes sounded perfect!
Not only are these Cottage Cheese Pancakes delicious, they smell amazing when cooking on the griddle. It reminded me of a doughnut or a funnel cake. But fortunately, these pancakes are a lot healthier than those greasy treats! They freeze really well too, which makes it easy to have healthy, delicious pancakes on hand at all times!
Adam absolutely LOVES these Cottage Cheese Pancakes, and they have become a household staple.
Cottage Cheese Pancakes
Yields 20 pancakes
Ingredients
1/2 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon baking powder
3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
1 tablespoon honey
Cooking spray (or oil) for the pan
Directions:
- In a small bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, whisk eggs, cottage cheese, vanilla and honey until blended. Add flour mixture and stir until just combined.
- Preheat nonstick skillet over medium heat (about 325 degrees) and spray with cooking spray.
- Pour batter by the heaping tablespoonful and cook until bubbles start to form and batter looks set at the edges (about 3 minutes). Flip and cook until set (about 2-3 minutes).
Tip: These pancakes freeze really well. I let them cool to room temperature. Then place a waxed paper square between each pancake, wrapped in plastic wrap (or a plastic bag) and then a freezer bag. I typically bag then in groups of 6-8 so it’s easy to pull out a few portions at a time.
Adapted from Weelicious
