Cottage Cheese Pancakes Recipe

Name: Cottage Cheese Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 Cups Whole Wheat Pastry Flour; 1/3 Cups Whole Oat Flour or Buckwheat flour; 1/3 Cups Multi-grain Pancake Mix (such as Bob's Redmill); 1/2 Tsp. Baking Powder; 2-3 Tsp. Ground Cinnamon; Pinch of Salt; 1 Cups Low-Fat Small Curd Cottage Cheese; 2 Large eggs, organic and free-range preferred; 2 TBsp. Agave Syrup or Honey; 1/3-1/2 Cups Low-fat Milk or Soy Milk

Servings: persons

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1. Begin by mixing all dry ingredients together. In another bowl mix all the wet ingredients, making sure to smash curds of cottage cheese as much as possible, to make a smoother batter. Food processor is a great option for this. Begin preheating a Non-stick pan, or a Griddle over medium heat.
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2. Combine the wet and dry ingredients, and blend very lightly. Lumps will form, and that's OK. We want to mix as little as possible. If batter seems a bit thick, add a little more milk or water.
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3. When the pan or griddle is hot to the point where a droplet of water sizzles and rolls, begin dropping batter in 1/3 cup scoops. Help better spread out if it does not do it on its own. We are looking for 3 to 4 inch pancakes.
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4. Watch for bubbles on the surface of a pancake. When bubbles form and edges appear to be done, flip and cook for a few more minutes. If the pancakes are getting too dark, lower the heat.
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5. Serve immediately with preserves, fruits, and anything else you like with pancakes.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 Cups Whole Wheat Pastry Flour, 1/3 Cups Whole Oat Flour or Buckwheat flour, 1/3 Cups Multi-grain Pancake Mix (such as Bob's Redmill), 1/2 Tsp. Baking Powder, and more.

Yes, Cottage Cheese Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cottage Cheese Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions