Good morning! If you follow me, you know I’ve been upping my breakfast game since I’ve been cooking for my fave octogenarians, the folks, Pat & Chuck. These Fluffy Cottage Cheese Pancakes are one way I’m trying to improve the protein of their favorite breakfast fare.
Fluffy Cottage Cheese Pancakes
“Cottage Cheese Pancakes?” you might ask. Yes. Cottage Cheese Pancakes. And they’re absolutely delicious. Who knew? Fluffy Cottage Cheese Pancakes really are fluffy. And light. And rich. And moist. And totally delish.
You can see the cottage cheese flecks in the pancakes, but they’re more noticeable in the pics than they were “in person.” I barely adapted this from Whole Foods.
Fluffy Cottage Cheese Pancakes
I’ll be making these Fluffy Cottage Cheese Pancakes again and again. They’re super easy, too, which always helps, especially in the morning. You can see that these have more calories but over five times the protein of my Best Basic Pancakes.
I don’t use cottage cheese much; usually I buy it intending to eat it at lunch, then let it languish. This is a great way to use some of that “good intention” stash. As far as prices, cottage cheese can be regularly picked up on sale at a deep discount and you should be able to find coupons. If you use it, it has a long shelf life, so pick up an extra carton when it’s on sale.
Fluffy Cottage Cheese Pancakes
Fluffy Cottage Cheese Pancakes
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 4 eggs
- 1 cup low-fat cottage cheese
- 1/2 cup low-fat (1%) milk
- 2 tablespoons canola oil
- Canola spray oil
In a small bowl, stir together flour, baking soda, salt and sugar. In a larger bowl, whisk together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk until just blended.
Lightly coat a large skillet or griddle with spray oil then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.
Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 325 | |
| % Daily Value * | |
| Total Fat 14 g | 21 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 195 mg | 65 % |
| Sodium 626 mg | 26 % |
| Potassium 200 mg | 6 % |
| Total Carbohydrate 32 g | 11 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 10 g | |
| Protein 16 g | 33 % |
| Vitamin A | 9 % |
| Vitamin C | 2 % |
| Calcium | 12 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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I’ll be taking this recipe to Angie’s Fiesta Friday, hosted this week by Sarah @ Sarah’s Little Kitchen and Shinta @ Caramel Tinted Life.
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