Fluffy Cheese Pancakes (Print Version)
# Ingredients:
→ Batter Ingredients
01 -
4 regular eggs (flax eggs won't work)
02 -
1 and a half cups of cottage cheese
03 -
3 tablespoons maple syrup (keep some extra for topping later)
04 -
1 teaspoon plain vanilla extract
05 -
1 cup of all-purpose flour (use gluten-free kind if needed)
06 -
Half a tablespoon of baking powder
→ Extra Add-Ins
07 -
Chocolate chips
08 -
Fresh blueberries
09 -
Anything else you love adding!
→ Cooking Essentials
10 -
Skillet grease (butter or oil)
# Instructions:
01 -
Grab a big bowl and mix together your eggs, maple syrup, vanilla, and cottage cheese. A blender works too if you'd rather skip lumps!
02 -
Stir in the flour and baking powder. Make sure everything is blended smooth without over-mixing.
03 -
If you're adding blueberries, chocolate, or other goodies, gently mix those in without smashing them.
04 -
Warm up your skillet on a medium-low flame. Add a bit of butter or oil, then drop about 1/4 cup of batter for each pancake, leaving space in between.
05 -
Let each pancake cook for 3-5 minutes per side, flipping once, until they're golden brown and done inside.
06 -
Take 'em off the pan, stack 'em up, and serve warm with maple syrup or your favorite toppings!
# Notes:
01 -
These light and fluffy pancakes with cottage cheese are a weekday breakfast favorite that's super simple to whip up.
02 -
To save leftovers, keep them in the fridge for 5 days in a sealed container or freeze for as long as 2 months.