These one-bowl cottage cheese pancakes are beautifully fluffy and loaded with protein. The recipe multiplies nicely for a family breakfast or brunch for a crowd.
Servings: 64-inch pancakes
1cupsmall curd cottage cheese
Combine the cottage cheese, eggs, and maple syrup in a mixing bowl. Stir to combine. Add the flour, baking powder, and salt. Stir again.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
A triple batch of these pancakes (about 18-20 pancakes total) can be made with a 24-ounce container of cottage cheese.If you find that you aren't a fan of seeing the little bits of cottage cheese melting in the pancakes, you can combine the cottage cheese, eggs, and maple syrup in the blender and puree until smooth before continuing with the recipe.Gently stir together the dry ingredients with the liquids in a mixing bowl, just until combined. (Do not combine them in the blender.)All of that said, I promise that you will not taste the bits of cottage cheese in the pancakes. We make and enjoy the pancake recipe as written above.