Cottage Cheese Pancakes
These cottage cheese pancakes are fluffy and higher in protein...perfect for kids or a healthy meal prep breakfast!
Servings: 8 pancakes
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 cups white whole wheat flour (250 g; fluffed, spooned & levelled)
- 1 teaspoons baking powder
- 1/4 teaspoon salt
In a large bowl, mix together the cottage cheese, eggs, maple syrup and vanilla.
Add the flour, baking powder and salt and mix until no clumps of flour remain. Do not overmix.
Heat a nonstick pan over medium heat. Spray with oil.
Cook 1/4 cup portions for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.
Flip and cook for another 1 minute on the other side, or until cooked through.
Fridge- These pancakes can be stored in a sealed container in the fridge for up to 4 days. Reheat in the toaster.Freezer- wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
Serving: 1pancake | Calories: 106kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 45mg | Sodium: 184mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Calcium: 65mg | Iron: 0.6mg