Cottage Cheese Pancakes Recipe

Place all the ingredients into a high speed blender in this order: eggs, cottage cheese, maple syrup, vanilla extract and salt, followed by baking powder and flour. Blend the ingredients together on low speed to combine. Once combined, increase the speed to high for 30 - 45 seconds. If needed, scrape the sides and bottom of the blender and blend again for a few seconds to incorporate any unincorporated ingredients.

Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready.

Using a ¼ cup (59 ml) measuring cup, drop the cottage cheese pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 1- 2 minutes.

Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible with your favorite toppings. I like topping my protein pancakes with fresh berries and warm maple syrup.