Ingredients
Scale
- 4 large eggs
- 1 cup low-fat cottage cheese (1% or 2%)
- 2 tablespoons milk of choice (skim or 2% dairy milk)
- 2 tablespoons canola oil (vegetable oil or melted butter)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 + ¼ cup whole wheat flour
- Toppings of choice for serving
Instructions
- Blend the wet ingredients until smooth, ensuring no lumps of cottage cheese remain.
- Add the dry ingredients and blend on low until just combined, scraping the sides as necessary. Avoid overmixing to keep pancakes tender.
- Preheat a non-stick skillet or griddle over medium heat for a couple of minutes until evenly warmed.
- Spray the pan lightly with cooking spray if using. Scoop ¼ cup portions of batter into the pan, leaving space between each pancake. Cook for 1 to 2 minutes until bubbles appear and edges look slightly dry.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown and fully cooked through. If browning too quickly, reduce the heat.
- Transfer cooked pancakes onto a wire cooling rack and continue cooking the remaining batter in batches. To keep pancakes warm, place the wire rack on a baking sheet in an oven set to its lowest setting.
- Serve with your favorite toppings and enjoy!
Notes
For a sweeter taste, feel free to add more maple syrup to the batter.
Experiment with various toppings such as berries, yogurt, or nuts for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 104
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 57mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.