Ingredients
- 1 cup small curd cottage cheese
- 4 large eggs
- 2 tablespoons pure maple syrup (or honey)
- 1/2 tablespoon apple cider vinegar (or lemon juice)
- 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat pastry flour
- 1/2 tablespoon baking powder
- Pinch of ground cinnamon
- 1 tablespoon oil or butter, for cooking
Instructions
- In a large bowl, whisk together cottage cheese, eggs, maple syrup, apple cider vinegar, and vanilla extract until well combined.
- Add in flour, baking powder, and cinnamon. Whisk until flour is fully incorporated. Let the batter rest for 5 minutes.
- Heat a griddle or non-stick skillet over medium-high heat. Add oil or butter.
- Scoop about 3 tablespoons of batter per pancake onto the skillet.
- Cook until edges begin to bubble, then flip and cook an additional 2–3 minutes, until golden and cooked through.
- Repeat with remaining batter.
- Serve warm with desired toppings such as maple syrup, honey, fruit, or jam.
Notes
- You can substitute the flour with a 50/50 mix of all-purpose and whole wheat flour for similar texture.
- To make gluten-free pancakes, use a 1:1 gluten-free baking flour.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freeze by layering pancakes with parchment paper and storing in a freezer bag for up to 3 months.
- Reheat in the microwave (30 seconds), skillet, or toaster oven at 350°F until warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 127
- Sugar: 4g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 101mg
