Cottage Cheese Pancakes
Crunch on the outside yet soft on the inside. Best of all is how much protein they contain with such little effort to make them! And they are also freezer friendly, just place them in a single layer on a baking sheet and freeze. Once frozen transfer them to a freezer friendly bag.
Gather all ingredients.
In a medium bowl combined cottage cheese, eggs, sugar, vanilla extract, and flour. Use a hand mixer to beat everything together. The batter should be thick.
Heat up the corn oil in a deep skillet (about ½ a cup to 1 cup depending on how big the skillet is). Once the oil is hot, scoop the batter into a ¼ measuring cup and dump it into the pan. Flatten the pancake out using a spoon (if the pancake is too thick it might not fully cook through). Fry the pancakes until golden brown and flip. Once both sides are golden take the pancakes out and place on a paper towel to soak up some of the oil.
Serve the pancakes hot with some sour cream and honey. Enjoy!
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AUTHOR: ANA
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Cottage Cheese Pancakes
Recipe details
- 6 Servings
- Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
Comments
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I am going to try this thank you for sharing!
Oh, my gosh! I make these ALL THE TIME but, since my husband follows a more keto-lifestyle, I use, maybe 1/4 cup flour, is all... Just enough to barely hold it together. But, I've never gone sweet, only savory!!! I add either some minced dehydrated onion or finely-minced onion, a shake or two of dried parsley leaves, and a teaspoon of salt to the cottage cheese (along with 2 eggs and 1/4-1/3 cup flour, depending on size of the egg!).
I have best luck when I get the skillet pretty hot,so once the batter hits the skillet, it forms a crust quickly. But, I never use oil (we just cannot afford the calories!), only non-stick cooking spray. After the skillet is hot, I spritz the skillet and quickly get the pancakes in; otherwise the cooking spray will scorch.
We LOVE these, probably have them for brunch and/or dinner 3-4 times per month!! They are on the regular rotation. I know cottage cheese sounds "iffy," but it's really luscious and velvety - once it hits the hot skillet, the edges get a great little crust as the cheese melts, but it doesn't taste "cheese-y." SO GOOD!!!! And, with less flour, SO Keto- or Atkins- Etc.-friendly!!! :)
Thanks so much for posting a sweet version - so odd, I never even considered going SWEET with it (I'll stick to my low-flour dynamic, use sugar-substitute and vanilla). On the rotation for tomorrow night!!! I'll let you know the verdict!!! ~Chrissie