Ingredients
Raspberry Syrup
- 2 cups fresh or frozen raspberries
- 1/3 cup honey or agave nectar
- 1 tablespoon lemon juice
Lemon Cottage Cheese Pancakes
- 2 cups old-fashioned rolled oats
- 3 teaspoons baking powder
- 2 cups small-curd cottage cheese
- 6 large eggs
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup honey or agave nectar
- 1-2 tablespoons melted butter for cooking pancakes
- Additional raspberries for serving
Instructions
- Make Raspberry Syrup: Combine raspberries, honey, and lemon juice in a medium saucepan over medium-high heat. Bring the mixture to a simmer, then reduce heat to medium-low and let it simmer for 8-10 minutes, stirring occasionally until the raspberries have broken down and reduced.
- Strain Syrup: Press the cooked raspberry mixture through a fine-mesh sieve to remove seeds and solids. Discard the solids and allow the syrup to cool slightly before storing it in the fridge where it will keep for up to 6 days.
- Prepare Pancake Batter: In a blender, combine oats, baking powder, cottage cheese, eggs, lemon juice, lemon zest, and honey. Blend on high speed for 30-60 seconds or until the batter is smooth and well combined.
- Cook Pancakes: Preheat a large skillet or griddle over medium heat and brush lightly with melted butter. Pour 1/4 cupfuls of batter onto the hot skillet and cook for 2-3 minutes on each side until the pancakes are golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
- Serve: Serve the warm lemon cottage cheese pancakes drizzled with the homemade raspberry syrup and garnish with additional fresh raspberries. Enjoy your delicious breakfast!
Notes
- Use fresh or frozen raspberries based on availability; frozen raspberries work well and make this recipe accessible year-round.
- If you prefer a thinner raspberry syrup, simmer for a shorter time; for a thicker syrup, simmer a bit longer.
- For a dairy-free alternative, substitute cottage cheese with a plant-based yogurt or ricotta style vegan cheese, but note that texture may vary.
- Adjust sweetness to your preference by varying the amount of honey or agave nectar used.
- Leftover raspberry syrup can be used as a topping for yogurt, oatmeal, or ice cream.
- Make sure the skillet is not too hot to avoid burning the pancakes while ensuring even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
