Description
Fluffy and delicious cottage cheese pancakes made with simple ingredients like flour, baking powder, cottage cheese, eggs, and coconut oil. These pancakes are light, moist, and perfect for a wholesome breakfast or brunch, topped with maple syrup for a touch of sweetness.
Ingredients
Dry Ingredients
- 1 1/4 cup flour (all-purpose or whole wheat)
- 2 teaspoons baking powder
Wet Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
- 2 Tablespoons coconut oil (melted and cooled)
- 1 Tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla paste
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour and baking powder, whisking them together to evenly distribute the leavening agent throughout the flour.
- Blend Wet Ingredients: In a blender, add the cottage cheese, eggs, and milk. Blend until the mixture is smooth and creamy, ensuring no lumps remain.
- Combine Batter: Pour the blended wet ingredients into the bowl with dry ingredients and gently stir to combine. Avoid overmixing to keep pancakes fluffy.
- Add Flavor and Fat: Stir in the melted and cooled coconut oil, maple syrup, and vanilla paste until just incorporated into the batter.
- Heat Skillet: Preheat a non-stick skillet over medium heat to prepare for cooking the pancakes.
- Cook Pancakes: Scoop batter onto the heated skillet. Cook until the edges look dry and bubbles form on the surface of the pancakes, indicating readiness to flip.
- Flip and Finish Cooking: Flip the pancakes carefully and cook an additional 1-2 minutes until the other side is golden and the pancakes are cooked through.
- Serve: Stack the pancakes to keep them warm, then serve topped with extra maple syrup and enjoy immediately.
Notes
- Use whole wheat flour for a heartier, more fiber-rich option.
- If you prefer thinner pancakes, increase the milk up to 1/4 cup.
- Make sure the coconut oil is melted but cooled to avoid cooking the eggs prematurely when mixed.
- Non-stick skillet ensures easy flipping and less sticking without extra oil.
- Maple syrup can be substituted with honey or your favorite pancake syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
