I typically have something savory for breakfast but once in a while I’ll treat myself to something sweet. These cottage cheese pancakes pack a lot of protein and less than 10g fat per serving and they do a great job at satisfying my sweet craving. I know cottage cheese is controversial, but trust me, you wouldn’t even know these were made with it. This recipe can be easily doubled or tripled.
Servings: 1 stack (3-4 pancakes)
Ingredients:
1/4 cup flour
1 egg
1/2 cup low fat cottage cheese
Dash of cinnamon (optional)
1/2 tsp baking soda
1/2 tsp vanilla extract
1-2 tbsp almond milk (or milk of choice)
Butter or oil (non-stick spray) for pan
Optional toppings: maple syrup, berries
Directions:
Combine all ingredients from flour to vanilla extract in a blender and blend until smooth. I like a batter consistency but you can add almond milk to thin it out if needed. Heat a frying pan over medium heat with butter or oil. Once the butter or oil is hot, pour in the batter creating 3-4 pancakes. The pancakes will spread more than regular pancakes. Cook for a few minutes until the bottom is golden and bubbles start to form in the pancake. Flip and cook for another minute or so. Transfer to a plate and top with your toppings of choice!
Recipe inspired by eating bird food
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