High Protein Cottage Cheese Pancakes
These pancakes are fluffy on the inside, and delightfully crispy on the outside. They are a high protein, healthy breakfast that the whole family will love!
Equipment
- 1 glass mixing bowl
- 1 Cast iron skillet or non stick pan
Ingredients
- 1 1/2 cups cottage cheese full fat, small curd
- 4 eggs
- 2 tbsp honey
- 1 cup flour all-purpose or whole wheat
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/4 cup coconut oil melted, plus more for frying
Instructions
- Melt the coconut oil in the microwave, or on a stovetop.
- Combine all ingredients in a glass mixing bowl. Stir until everything is mixed together well. This batter is really thick, but that’s how we get nice fluffy pancakes!
- Heat a cast iron skillet or nonstick pan on medium-low heat. Once it’s hot, add some coconut oil to the pan.
- Carefully spoon the batter on to the hot pan. The batter will expand as it cooks, so add less than you think. You might need to spread it out a little bit with a spoon. I like to put 2-3 small pancakes in my pan so they can get nice and crispy!
- Cook the pancakes for 2-3 minutes, and once they are nice and crispy on the bottom, carefully flip them over. Allow them to finish cooking until they are crispy on both sides and cooked all the way through.
- Serve warm with your favorite toppings!
Notes
Tips for Success
- Make sure to add more coconut oil to the pan in between each round of pancakes
- Don’t heat your pan too hot. Medium or medium low works perfect, you will have to be a little patient while they cook but you don’t want them to burn!
- Use full fat, small curd cottage cheese (my favorite healthy cottage cheese is good culture).