Cottage cheese pancakes are a great option for a protein-packed, healthy breakfast. These tender, fluffy pancakes with cottage cheese and fresh blueberries are freezer-friendly for easy meal prep breakfasts.
Keyword: cottage cheese, fluffy pancakes, healthy pancakes, protein breakfast
Author: Julie Clark
1cupcottage cheese(excess liquid drained off)
Butter for cooking pancakes
In a large bowl mix together milk, cream, egg yolks, vanilla extract, and cottage cheese.
In a medium bowl, sift together flour, baking powder, sugar, nutmeg, and salt. Gently stir into milk mixture.
Place the egg whites In a clean medium bowl With a hand mixer, beat on high speed until egg whites form stiff peaks, about 3 minutes.
Fold egg whites into pancake batter. Be gentle and do not overmix.
In a pan over medium heat, melt butter. Spoon in ¼ cup of pancake batter into the hot pan. Top pancake with a few blueberries. When bubbles begin to rise in the center and edges begin to brown, flip pancake over once and cook about an extra minute or two.
Continue until all of the batter is used. You may have to add additional butter to the skillet so the pancakes don't stick.
Serve with syrup and fresh berries.
The calories shown are based on the recipe making 6 pancakes, with 1 serving being 1 pancakes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**