Description
These Cottage Cheese Pancakes are high-protein, tender, and slightly crisp, making them a perfect quick breakfast option with just three main ingredients.
Ingredients
Scale
- 225 g (1 cup) full-fat cottage cheese
- 3 large eggs
- 60 g (1/2 cup) all-purpose flour
- Pinch of salt (optional)
- Butter or neutral oil for cooking
Instructions
- Measure the ingredients: Weigh 225 g cottage cheese, 60 g flour, and have 3 large eggs at room temperature ready.
- Mix the batter: In a medium bowl, beat the eggs lightly, add cottage cheese and flour, then stir until combined.
- Heat the pan: Place a nonstick skillet over medium heat and add 1 tsp butter or oil.
- Cook the pancakes: Spoon 60 ml batter per pancake into the pan, cook until golden, flip, and cook the second side.
- Keep warm and serve: Transfer cooked pancakes to a cooling rack and serve immediately with toppings.
Notes
Use room-temperature eggs for better rise and avoid overmixing the batter to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 small pancakes
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg