Cottage Cheese Pancakes

One of my favorite resources for breakfast recipes is Weelicious.com. These pancakes are a huge hit in our house. They are especially yummy with berry puree. I double the recipe and freeze the extras to have on hand during the week. Pop them in the toaster and breakfast is ready in minutes on a busy weekday morning.

For the Berry Puree, simply defrost a package of frozen berries (raspberries, black berries, mixed berries) and puree until smooth. Add 2 tablespoons of orange juice or water to dilute if it is too thick.
Sweeten if desired with 1 – 2 tablespoons maple syrup or honey

Cottage Cheese Pancakes

Print Recipe

• CourseBreakfast

Servings

4

Servings 4

Cottage Cheese Pancakes Print Recipe CourseBreakfast Servings 4 Servings 4

Ingredients

• 3 eggs
• 1 cup cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 1/2 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• butter or coconut oil

Adjust servings:

Units:MetricUS Imperial

Instructions

1. In a bowl whisk together eggs, cottage cheese, vanilla and honey
2. In a separate bowl whisk the dry ingredients.
3. Pour the dry mixture into the wet mixture and stir until just combined.
4. Heat a large sauté pan or griddle over medium heat, brush with butter or coconut oil. Pour a spoonful of batter at a time. When begin to bubble, flip them over.
5. Cook for 2 minutes on each side or until pancakes are set and golden.
6. Serve with maple syrup of berry sauce on top.

Recipe Notes

Modified from

Weelicious: Cottage Cheese Pancakes

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