Start your morning with a protein-packed breakfast. This sweet treat gets an extra protein boost thanks to one of our favorite dairy ingredients – cottage cheese. Even if you’re not a fan of cottage cheese on its own, you’ll be shocked at how well it blends into this simple pancake recipe.
- Preheat a griddle to 350 degrees F.
- In a large blender, combine all the ingredients. Blend on high for 30-60 seconds, until well combined. Let the batter sit for 3-4 minutes.
- Using a ¼-cup measuring cup, portion batter onto the griddle. Let cook for 1-2 minutes, or until bubbles start forming on the pancake, then flip. Cook for an additional 1-2 minutes, until cooked through.
- Remove the pancakes with a spatula and place on a plate. Repeat the last step until all batter is used up and pancakes are done.
- Enjoy with pure maple syrup and sliced strawberries (or whatever toppings you enjoy).
- These pancakes will be a bit thinner and denser than traditional flour-based pancakes; that is normal for this recipe.
- If you do not have a griddle, you can also make these in a greased skillet over medium-low heat.
- One serving of this recipe may be 2 to 4 pancakes, depending on your body’s needs and your hunger level.
Nutrition analysis (approximate per pancake; does not include any toppings): 109 calories, 4.5 g fat, 1 g saturated fat, 210 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g sugar, 8 g protein, Vitamin D: 3%, Calcium: 5%, Iron: 5%, Potassium: 2%
Recipe developed by Chrissy Carroll, MPH, RD, LDN of Snacking in Sneakers. Funding for this recipe was paid for by the Connecticut Milk Promotion Board.