High protein pancakes to start your day off right!
I know this may be controversial, but cottage cheese is a staple food in our house. We eat it with breakfast or for snacks, with fruit & granola, crackers, on avocado toast - you name it, we've tried it! And cottage cheese has certainly seen its heyday on social media. We are seeing recipes for cottage cheese 'ice cream', baked into breads and even pan fried into tortillas! The opportunities for cottage cheese seem to be endless.
If you tolerate dairy, cottage cheese offers an easy way to sneak in a ton of extra protein, calcium and vitamins. However, be careful and read your labels. Many cottage cheese brands contain added sugars and gums that we want to try and avoid. Look for brands like Good Culture that not only contain no added sugars, but also provide the gut health benefits of probiotics from live active cultures like you get from yogurt.
These pancakes are moist, fluffy and (I promise) do not taste like cottage cheese. They freeze well so feel free to double the recipe below and keep a freezer stash for a quick, high protein breakfast that will be ready in seconds.
Ingredients: Makes about 6 large pancakes
1 cup cottage cheese
2 eggs
1/2 tsp vanilla extract
2 Tbsp maple syrup
2 tsp baking powder
2/3 cup whole wheat flour
2 Tbsp melted butter (plus more for cooking)
Directions:
Combine all ingredients in a large bowl (you can blend the cottage cheese first if the consistency bothers you, although it does melt slightly during cooking)
Stir well to thoroughly combine
Heat a nonstick pan over medium heat, melt a small pat of butter in the pan and pour in 3-4 pancakes at a time depending on the size of your pan
Allow each side to cook until golden brown (about 3-4 minutes per side). If the bottom of your pancakes start to burn, turn the heat down slightly
Repeat steps 3 & 4 until you've used up the remaining batter
Enjoy with a little extra syrup and/or butter and fresh fruit!
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