Cottage Cheese Pancakes are filled with natural protein! This breakfast meal will keep you satisfied for hours!
Cottage cheese in pancakes? I know, it doesn’t sound very appealing, but before you decide that no one in your family will touch them, hear me out. I test tested these a couple of times without telling anyone that there was a secret ingredient added to it, the cottage cheese! I’m sneaky like that. If I want to introduce healthier versions of our favorite recipes, I slowly introduce my changes and just observe reactions, tweaking as needed.
For the first batch, I used all purpose flour for the base with the cottage cheese, and they were quickly gobbled up. For the second batch, I adjusted the flour by substituting 1/4 cup of the flour for oat bran, and got the same reaction, happy bellies! These pancakes are moist and tender. The added protein is a bonus!
All you need to do is put all the ingredients in a blender and whip it all together until the cottage cheese curds turns into a smooth batter.
These pancakes will leave you feeling satisfied for hours! I kid not.
- 3/4 cup all purpose flour
- 1/4 cup oat bran (or use all purpose flour for a total of 1 cup in recipe)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 extra large eggs
- 1 cup cottage cheese (I used small curd, 1% low fat)
- 1/2 cup milk (I used almond milk, unsweetened)
- 1 1/2 teaspoons vanilla
Recipe adapted from Whole Foods Market recipe.
This recipe makes about 12 pancakes. A plate of three is about 273 calories and 18.75 grams of protein. Finally, pancakes that will stick to your ribs for a few hours!
Try them out and let me know what you think!
Don’t forget to checkout my new Facebook page, The Foodie Affair where you’ll get a glimpse of recipes that I’m working on.