Description
These cottage cheese protein pancakes are a new kid favorite in my house! This recipe was born from my quest to find a high-protein and highly preferred breakfast option, particularly before school or sports. Even if your kiddo is not a fan of cottage cheese, these pancakes are sweet and delicious, even without syrup!
Ingredients
Scale
- 1 1/2 cups cottage cheese, small curd
- 4 eggs
- 1 tsp almond extract
- 1/2 tsp cinnamon
- 2 tsp sugar
- 1 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- 1–2 T coconut oil
Instructions
- First, combine eggs and cottage cheese in a medium mixing bowl. See notes below for modifications to eliminate cottage cheese texture.
- Add 1 teaspoon almond, 1/2 teaspoon cinnamon, 2 teaspoons sugar, 1 1/2 teaspoons baking powder, and then 3/4 cup flour.
- Heat a skillet to medium and melt 1/2 teaspoon- 1 teaspoon coconut oil to cover the pan.
- Using a small ladle, pour about a 3″ wide pancake size onto the pan. My medium-sized skillet allows me to cook 4 at a time.
- Cook for about 2-3 minutes per side, depending on your stove. They should be golden in appearance when done.
- Add coconut oil in small amounts between batches to keep the pan’s surface coated lightly.
- You can serve these with or without syrup. The recipe makes 14-16 pancakes.
Notes
- If the cottage cheese texture is a turn-off for you or your family, simply blend the cottage cheese and eggs together in a blender first. Then proceed with the recipe instructions as written.
- The almond extract is why my kids love these pancakes so much, but if you prefer vanilla extract flavoring, use that instead!
- Looking for a yummy pancake recipe without the protein punch? Try these Buttermilk Pancakes our grandpa used to make.
- Prep Time: 15 min
- Cook Time: 20
- Category: Breakfast
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 205
- Sugar: 4.7 g
- Sodium: 268.8 mg
- Fat: 6.9 g
- Carbohydrates: 21.2 g
- Protein: 14.1 g
- Cholesterol: 156.9 mg