FLUFFY COTTAGE CHEESE PANCAKES
In these moist and tender pancakes, the cottage cheese adds quality calcium and protein. Serve with a bit of butter and maple syrup or, for a special treat, top with fig spread.
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together flour, baking soda, salt and sugar.
- In a separate bowl, whisk together eggs, cottage cheese, milk and oil.
- Add flour mixture to egg mixture and whisk until just blended.
- Lightly coat a large skillet or griddle with spray oil then heat over medium heat.
- Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.
- Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.
Nutrition Facts : Calories 310 calories, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 220 milligrams, Sodium 600 milligrams, Carbohydrate 33 grams, Protein 17 grams
BANANA-OAT COTTAGE CHEESE PANCAKES
I combined a few gluten-free recipes to make these pancakes. They are super-high in protein and sweet enough to eat without any toppings, though I usually chop some strawberries or blueberries to top them! Feel free to add chopped fruit, syrup, or whipped cream to top your pancakes!
Provided by sarahcuse
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat a griddle or large skillet over medium heat.
- Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.
- Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired.
- Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 19.3 g, Cholesterol 77.8 mg, Fat 3.8 g, Fiber 2 g, Protein 9.8 g, SaturatedFat 1.4 g, Sodium 255.9 mg, Sugar 8.6 g
COTTAGE CHEESE PANCAKES
Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
Provided by Natalya Drozhzhin
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Combine all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
- Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
- Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.
Nutrition Facts : Calories 214 kcal, Carbohydrate 18 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 215 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
OATMEAL COTTAGE CHEESE PANCAKES
These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth! Yum. But a good jam will do them nicely as well.
Provided by bramble
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender.
- Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time.
- Top with your favorite pancake topping!
Nutrition Facts : Calories 337.1, Fat 7.4, SaturatedFat 2.2, Cholesterol 17.9, Sodium 604.1, Carbohydrate 32.5, Fiber 4.1, Sugar 4.7, Protein 31.4
OATMEAL COTTAGE CHEESE PANCAKES (GF)
A healthy and delicious recipe for Oatmeal Cottage Cheese Pancakes. These simple cottage cheese pancakes are fluffy and light, and the perfect breakfast for the entire family. The recipe contains oatmeal, cottage cheese, and eggs for a protein rich and filling breakfast.
Provided by The Worktop
Categories Breakfast Brunch Pancakes Pancakes and Waffles
Time 20m
Number Of Ingredients 6
Steps:
- Add all the ingredients into a blender and blend until smooth. Alternatively, add everything into a bowl and use an immersion blender and blend until smooth. If you do not have a blender you can mix it by hand, however the pancakes will not be smooth.
- Lightly coat a large non-stick skillet or griddle with a bit of oil, then heat over medium to medium-high heat. Working in batches, spoon about 2 tablespoons of pancake batter onto the pan for each pancake. Gently and lightly use the back of the spoon to guide the pancake batter so it spreads out into a 3-inch diameter round. Make sure to leave room between pancakes so you can easily flip the pancakes.
- Cook on one side, until the top begins to look set with some bubbles, and the bottom is golden brown, about 2-3 minutes. Flip the pancakes, and cook until golden brown on the bottom, about 2 more minutes.
- Transfer to plates, top with desired toppings, and serve.
Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Cholesterol 23 mg, Sodium 36 mg, ServingSize 1 serving
COTTAGE CHEESE PANCAKES
Steps:
- Gather the ingredients.
- In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but that's the texture that's needed.
- In a separate bowl, add the baking soda to the flour.
- Sift the flour mixture over the cheese and egg batter and whisk thoroughly until there are no flour lumps. The batter is ready when it is light and frothy with bubbles on the surface. Set aside.
- Heat a large non-stick skillet over medium heat. Add some butter to sufficiently grease the pan and drop 1/4 cup of the batter into the pan.
- Cook on one side for 2 to 3 minutes until bubbles are forming on the surface.
- Flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time. Remove from the pan and wrap in a tea cloth to keep warm while you repeat the process with the remaining butter and pancake batter.
- Serve your pancakes warm with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 357 kcal, Carbohydrate 26 g, Cholesterol 172 mg, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, Sodium 568 mg, Sugar 2 g, Fat 22 g, ServingSize 8 Pancakes, UnsaturatedFat 0 g
COTTAGE CHEESE PANCAKES
Steps:
- Get a bowl or, even better, use a blender.
- Throw in all the ingredients and whisk/mix until smooth
- Add the oil or butter to a pan and fry the batter on low to medium heat.
- Flip with a spatula once bubbles start to appear. Cook until both sides are golden brown.
- Simple as!
Nutrition Facts : Calories 441 kcal, Carbohydrate 31 g, Protein 36 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 496 mg, Sodium 649 mg, Fiber 4 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving
COTTAGE CHEESE BANANA OATMEAL PROTEIN PANCAKES
Delicious protein pancakes made in a blender with ingredients like potassium rich banana, protein-packed cottage cheese and oats! Nearly 20g protein per serving + gluten free friendly!
Provided by Monique of AmbitiousKitchen.com
Categories Breakfast Gluten Free High Protein Pancakes
Time 15m
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle nonstick cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries.
- Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
- Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes
Nutrition Facts : ServingSize 2 pancakes, Calories 324 kcal, Carbohydrate 42.3 g, Protein 19.6 g, Fat 7.7 g, SaturatedFat 1.3 g, Fiber 5.5 g, Sugar 10 g
COTTAGE CHEESE PANCAKES
Delicious and nutritious Cottage Cheese Pancakes packed full of protein, slow releasing carbs and with no refined sugar. The perfect healthy breakfast or snack the whole family will love!
Provided by Ciara Attwell @ My Fussy Eater
Categories Breakfast
Time 12m
Yield 3
Number Of Ingredients 5
Steps:
- Put all of the ingredients into a blender and blitz until smooth.
- Heat a frying pan on a medium heat on the hob. Rub a small amount of oil or butter into the pan to lightly grease it. Pour two tablespoons of the batter into the pan to make each pancake. Repeat until the pan is full.
- Cook the pancakes for 2-3 minutes on either side and then remove. Cook the remaining batter in the same way.
- Serve immediately with chopped fruit or store in the fridge covered for 2 days.
Nutrition Facts : ServingSize 1 Serving, Calories 321, Sugar 6.7 g, Sodium 191.3 mg, Fat 5.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 45.1 g, Fiber 6 g, Protein 16.6 g, Cholesterol 168.7 mg
30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer Main Course Side Dish
Time 33m
Number Of Ingredients 8
Steps:
- Chop the garlic.
- Add all of the ingredients to a food processor and blend until smooth.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
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- In a large bowl mix the eggs, milk, 1/2 cup cottage cheese, maple syrup, and canola oil. Whisk to incorporate.
- In a separate bowl, whisk together the flour, wheat pastry flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just blended (the batter will be lumpy and thick).
- Get the pancake grill very hot and add the butter substitute spread. Once melted, add the pancake batter using an ice cream scoop to measure out equal portions. Flatten the batter out a bit, if needed.
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Estimated Reading Time 3 mins
- Place the oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined, about 30 seconds.
- Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
- Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam.
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- Blend: Place all ingredients except the chocolate chips into a blender and blend until smooth. Stir in the chocolate chips and pour batter onto a greased skillet.
- Cook: Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 2-3 minutes or until pancake is cooked through.
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- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
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- Place all ingredients minus the coconut oil into a high-speed blender. Blend on high until there are no lumps in the cottage cheese. Then, add in the melted coconut oil and blend again until smooth.
- Heat a pan or griddle over low/medium heat. Grease a pan with a teaspoon of butter and then scoop a heaping 1/4 cup of the batter onto the pan. Cook for 2-3 minutes on each side or until golden brown.
KETO-FRIENDLY COTTAGE CHEESE PANCAKES - HERE TO COOK
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Ratings 15Calories 136 per servingCategory Breakfast, Brunch, Dessert
- Place all ingredients in a bowl and blend together using an immersion blender. If you don’t have one, you can use a countertop blender or even a food processor instead.
- Measure out ¼ cup of batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.
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- Mash the bananas with a fork. With a whisk, combine the banana with the rest of the ingredients until smooth.
- Melt 10 g of the butter in a frying pan over a high heat, without browning. Add 4 ladles of batter (approx. 50 ml each).
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- Mash the bananas with a fork. With a whisk, combine the banana with the rest of the ingredients until smooth.
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