Cottage Cheese Pancakes whisk together cheese with egg whites and flour for a deliciously protein rich breakfast griddle cake or flapjack.
Cottage Cheese Pancakes
By Sue Lau | Palatable Pastime
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Cottage Cheese Pancakes are my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week our topic is Breakfast Recipes. Breakfast being the most important start to our day.
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I am sharing my recipe for cottage cheese pancakes. They are protein rich, add moisture and just a bit of tang. You will like them if ricotta pancakes are also your thing.
The extra protein makes them a healthier option. You can top these as you wish- they are perfect with either pure maple syrup or sugar-free syrup (which I use often).
I like to pair mine with bacon, but you do what is best for your diet. Meatless sausages are also nice. As well as lean ham. Or perhaps no meat at all? Fresh fruit can be an option.
Breakfast Recipes
-
- Breakfast Martinis from Food Lust People Love
- Breakfast Quesadilla from A Day in the Life on the Farm
- Cinnamon Sugar Dutch Baby Pancake from Our Good Life
- Cottage Cheese Pancakes from Palatable Pastime
- Egg-Free Wheat Pancakes from Mayuri’s Jikoni
- Millet Set Dosa from Sizzling Tastebuds
- Mini Cinnamon Rolls from Amy’s Cooking Adventures
- Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
- Maple-Sweetened Overnight Oats from Culinary Cam
- Quick Kande Pohe from The Mad Scientist’s Kitchen
Cottage Cheese Pancakes
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Cottage Cheese Pancakes
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Cottage Cheese Pancakes
Equipment
- griddle
- Mixer
Ingredients
- 1-1/2 cups cottage cheese (small curd)
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup egg whites beaten into soft peaks
Instructions
- Gently stir together the cottage cheese, milk, and butter.
- Separately stir up the baking powder, sugar, salt and flour.
- Add to the cottage cheese mixture.
- Using a mixer fitted with a whip or a hand mixer, beat the egg whites into soft peaks.
- Fold the whites into the batter.
- Cook 1/4 cup batter per pancake on a lightly oiled griddle pan.
- Turn when bubbly and golden underneath.
- Serve with butter and syrup. I have bacon or sausage with mine.
Notes
Nutrition
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