Cottage Cheese Pancakes – a delicious recipe with eggs, canola oil, cottage cheese, vanilla, whole wheat flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat together the eggs, canola oil, cottage cheese and vanilla.
2
Add the whole wheat flour and baking powder and mix until well-incorporated. If you're adding a powdered variant (cinnamon, cocoa, etc), incorporate it now. If you find the batter too runny, add a bit more flour; if it's too stiff, add in a bit more cottage cheese.
3
Heat griddle until very hot. Spoon small ladle-fulls of the batter onto the griddle. If you're adding frozen or fresh berries, chocolate chips, or another add-in, sprinkle over each pancake before you flip. Cook about a minute and a half on each side. These pancakes will not bubble like regular pancakes do, so keep your eye on browning and flip when they feel like they've started to firm up.
576
kcal
Calories
50
g
Fat
14
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, 1/2 cup canola oil, 1 cup cottage cheese, A splash of vanilla extract, 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.
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