Protein-rich and keeps you full throughout the morning. Our children ask for more, and visitors adore them every time. Reheat leftovers if desired or eat cold.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 7 |
| Yield: | 14 pancakes |
Ingredients
- 1 ½ cups cottage cheese
- 1 cup eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons coconut oil
- ½ teaspoon vanilla extract
Instructions
- Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- For fruit topping we heat a small package of frozen berries or fruit in a pan with a little sugar and water. You can also use freshly cut fruit.
- Butter or olive oil can be substituted for the coconut oil, if desired.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 244 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
After a couple of flipping mess-ups, I found that a low flame and leaving it on one side a little longer made it easier. But the “mealy” texture put me off a bit so I don’t think I’ll make them again.
I made these again closer to the original recipe this time but I used melted butter instead of coconut oil and 1 tsp vanilla, 1 tsp. sugar. delicate and delicious.
I’ve been making these for months now, but keep forgetting to take a pic because they disappear so fast! 🙂 I made them again this morning and didn’t have hungry friends ready to pounce, so I took the opportunity to take a pic. Like all skinny or flourless pancakes I’ve tried, these can be a little more difficult to flip because they are ‘eggy’, but if you’re used to this style of pancake you’ll have no problems. I love the flavor and texture. These aren’t sweet at all, so a fruit topping as suggested in the notes is a great idea. I topped mine with frozen raspberries that I simmered down with a bit of water. If I’m by myself, I make just a half recipe. I use a 1/4 cup measuring cup to ladle out the batter. I also recommend cooking these over medium heat instead of medium-high so they don’t get too dark. There’s been a couple times where I ran out of eggs, so I topped off the egg mixture with Egg Beaters egg whites and this worked just as well.
This recipe didn’t work for me. I followed the recipe exactly. I wasted SO much batter trying to get just ONE pancake…. Hence you’ll become skinny if you use this recipe because you will only be able to get one pancake -if you’re lucky!