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Cottage Cheese Pancakes

stack of fluffy cottage cheese pancakes with maple syrup. Topped with strawberries, banana, and powder sugar
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prep time :5 minutes
cook time :10 minutes
total time :15 minutes
Serves :5
stack of fluffy cottage cheese pancakes with maple syrup. Topped with strawberries, banana, and powder sugar

Ingredients

  • 1 ½ cups cottage cheese
  • 4 large eggs
  • 1 tablespoon maple syrup
  • 1 tablespoon baking powder
  • 1 cup flour (or oat flour for gluten-free option)

Method

  • Add cottage cheese, eggs, maple syrup, baking powder, and flour to a blender. Blend on high until smooth.
  • Heat a large nonstick pan over medium heat. Lightly coat with oil or cooking spray.
  • Pour batter in 2-tablespoon portions, spaced evenly apart.
  • Cook for 2–3 minutes, until edges are set and bottoms are golden brown (note: batter won’t bubble like traditional pancakes).
  • Flip gently and cook for another 1–2 minutes, until golden.
  • Repeat with remaining batter. Serve warm with maple syrup, fruit, nut butter, or yogurt.

Notes

  • For a sweeter pancake, add an extra tablespoon of maple syrup or a dash of vanilla.
  • Store leftovers in the fridge up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven for the best texture.

Nutrition

Calories: 260kcal