Description
These Healthy Cottage Cheese Pancakes are a protein-packed breakfast option made with whole milk cottage cheese, whole wheat flour, and a hint of lemon for a fresh twist. Blended to smooth perfection and cooked on the stovetop, they deliver fluffy, golden pancakes that are both delicious and nutritious. Perfect for busy mornings or meal prepping for the week ahead.
Ingredients
Scale
Wet Ingredients
- ½ cup + 2 tablespoons (147g) whole milk
- ½ cup (115g) whole milk cottage cheese
- 1 large egg (~50g)
- 2 tablespoons (24g) olive oil (+ more for cooking)
- 1 tablespoon (20g) pure maple syrup or sugar
- 1 lemon, zested and juiced (2 teaspoons zest, 1½ teaspoons juice)
- 1 teaspoon pure vanilla extract (optional)
Dry Ingredients
- 1 cup (122g) white whole-wheat flour
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (2g) baking soda
- ¼ teaspoon (2g) kosher salt
Optional Toppings
- Butter
- Lemon zest
- Berries
- Pure maple syrup
Instructions
- Blend Wet Ingredients: In a blender, combine the whole milk, cottage cheese, egg, olive oil, maple syrup, 2 teaspoons of lemon zest, 1½ teaspoons lemon juice, and vanilla extract. Blend until the mixture is smooth, about 30 seconds.
- Add Dry Ingredients: Add the white whole-wheat flour, baking powder, baking soda, and kosher salt to the blender. Blend just until combined, being careful not to overmix.
- Preheat Oven for Warming: Adjust the oven rack to the middle position and heat the oven to 200ºF (93ºC). Place a wire rack inside a rimmed baking sheet and put it in the oven; this is to keep pancakes warm after cooking.
- Prepare Skillet: Heat ½ teaspoon of olive oil in a large nonstick skillet over medium heat until shimmering. Use a pastry brush to spread oil evenly over the bottom of the pan. Then, carefully wipe out excess oil with a paper towel, leaving a thin film to prevent sticking.
- Cook Pancakes (First Side): Spoon the batter by 3 tablespoonfuls or a scant ¼ cup per pancake into the pan in two spots. Barely spread each scoop into a 3 to 3½-inch round. Cook until the edges are set, the first side is golden brown, and bubbles on the surface begin to break without filling in, about 2 minutes.
- Flip and Cook Second Side: Using a thin, wide spatula, carefully flip each pancake. Continue cooking until the second side is golden brown, about 2 minutes more.
- Repeat Cooking: Repeat the process with the remaining batter, adding an additional splash of olive oil about halfway through cooking remaining batches to keep pancakes from sticking.
- Serve or Keep Warm: Serve the pancakes immediately, topped with butter, lemon zest, berries, or pure maple syrup as desired. Alternatively, transfer cooked pancakes to the wire rack in the warm oven to keep them hot until ready to serve.
Notes
- These pancakes are protein-packed and easy to make with just 10 staple ingredients.
- Using a blender to mix the batter makes preparation quick and simple.
- Serve immediately for best texture or store leftovers in the refrigerator for meal prep during busy mornings.
- Optional toppings like butter, lemon zest, berries, and pure maple syrup enhance flavor and presentation.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
