Cottage Cheese Pancakes

I got this pancake idea from my sister and it has quickly become one of our favorite ways to make pancakes.  They are packed with protien, calcium, and don’t leave you feeling “too full” afterwards!

I make these in my food processor, but your blender would also work.  I have also added mini chocolate chips to these pancakes and they turned out great!  I have also subbed in all sorts of flours to this recipe, but all purpose or gluten free one to one blends are my favorites.  You really just need something that will add a little bit of structure to the pancakes.  Nut flours can get a little heavy, but they are still delicious.

Cottage Cheese Pancakes

  • Servings: varied
  • Difficulty: easy
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32 ounces cottage cheese

12 large eggs

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup flour

Directions:

Preheat griddle to 350 degrees.  Place all ingredients into your food processor or blender.  Blend until smooth, about 30 seconds.  Lightly spray the surface of your griddle with pan spray.  Use 1/4 cup or 1/3 cup measuring cups to portion your pancakes on to the griddle.  They will spread a lot.  (I can fit 4-5 on my griddle surface at a time)  Once the bubbles begin to pop on the surface, the pancakes are ready to flip.  Flip the pancakes and let cook for 3-4 more minutes or until the bottoms are golden brown.

This recipe makes anywhere from 20-30 pancakes

For more delicious recipes, visit wineandhotdish.com!

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