Cottage Cheese Pancakes

Ingredients

• 2 cup low-fat cottage cheese
• 4 whole large eggs
• 1 cup all-purpose flour
• 0.25 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 0.25 tsp kosher salt
• 1 tbsp neutral oil for cooking

Instructions

1. Combine the cottage cheese, eggs, milk, and vanilla in a blender and blend for about 20 seconds, until the curds disappear and the batter is smooth and pourable.
2. Add the flour, baking powder, and salt and pulse just until no dry streaks remain; the batter should be thick but still ribbon off a spoon. Let it rest for 5 minutes to hydrate and thicken slightly.
3. Heat a nonstick griddle or skillet over medium heat and brush lightly with the neutral oil for cooking; it is ready when a drop of water dances and evaporates within a couple of seconds.
4. Pour about 1/4 cup batter per pancake and cook for 2 to 3 minutes, until bubbles form and pop across the surface and the edges look matte and set.
5. Flip and cook the second side for 1 to 2 minutes, until golden brown and springy when pressed gently in the center.
6. Transfer to a warm plate and repeat with the remaining batter, brushing the pan with a little more oil between batches. Serve warm with your favorite fruit or syrup.

Nutrition (per serving)

Calories

330

Protein

24 g

Fat

11 g

Carbs

33 g