Cottage Cheese Pancakes

I love quick and easy breakfast recipes ideally a stack of warm pancakes. My Oat Flour Pancakes, 3 Ingredient Banana Pancakes, Pancakes without Milk, Apple Cinnamon Pancakes and Lemon Pancakes are a few delicious pancake recipes that I absolutely adore. This easy cottage cheese pancake recipe made is just as delicious and easy to make as regular pancakes but are also packed with filling protein. 

• You love healthy and simple pancakes. These protein pancakes with cottage cheese a few simple ingredients and are lightly sweetened with maple syrup. 
• Easy to make, bake and eat. These pancakes with cottage cheese are super simple to make using a high speed blender or food processor. Just mix, cook, top and enjoy. 
• Kid friendly pancakes that adults also love. Keep these pancakes simple or add your favorite mix-ins such as mini chocolate chips. These high protein pancakes are endlessly adaptable and make an easy breakfast everyone will love.

These cottage cheese and egg pancakes require only a handful of simple ingredients. Here’s what you will need to make these easy pancakes.

Gather eggs, cottage cheese, maple syrup, vanilla extract, all purpose flour and baking powder.

Here are my recommended substitutions to make these easy protein  pancakes if you need them.

• All Purpose Flour: If you prefer, use the same amount (150 g) of buckwheat, oat flour or whole wheat flour. 
• Baking Powder: This is essential for creating a rise and fluffiness in the pancakes. Make sure the baking powder is fresh and in date. 
• Cottage Cheese: This creates a creamy texture with lots of protein. I recommend using one that is 4% fat. I love the cottage cheese from Good Culture or Daisy Cottage Cheese. 
• Eggs: This recipe hasn’t been tested without eggs. 
• Maple Syrup: Feel free to use your sweetener of choice or omit if you would like these to be savory pancakes. 
• Vanilla Extract: This is a flavor booster. Omit if you don’t have any on hand.

1. Place all the ingredients into a high speed blender in this order: eggs, cottage cheese, maple syrup, vanilla extract and salt, followed by baking powder and flour. Blend the ingredients together on low speed to combine. Once combined, increase the speed to high for 30 - 45 seconds. If needed, scrape the sides and bottom of the blender and blend again for a few seconds to incorporate any unincorporated ingredients. 
2. Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the cottage cheese pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 1- 2 minutes. 
3. Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible with your favorite toppings. I like topping my protein pancakes with fresh berries and warm maple syrup.