High-Protein Cottage Cheese Pancakes

🧂 Ingredients

• 1 cup cottage cheese

  250 g / 8.5-9 oz.
• 1/2 cup almond meal

  25-30 g / 1 oz.
• 1/3 cup vanilla protein powder

  whey, 25-30 gram scoop or 1 oz.
• 1/4 cup gluten-free flour

  25-30 g / 1 oz.
• 3 large eggs
• 1.5 tsp baking powder
• 1 tablespoon olive oil
• 2 teaspoons butter
• Plus

  your favourite toppings: maple syrup, honey, berries, yoghurt, cream.

Instructions

• 1 Prepare ingredients. Measure out the ingredients and add all to a large mixing
  bowl.
• 2 Whisk the batter. Use an immersion stick blender or an electric whisk to blend
  the ingredients into a thick batter. You can also use a food processor or a
  standing blender, or vigorously whisk by hand. The batter will be nice and
  thick; it should be smooth but you will still see some of the cottage cheese
  curds.
• 3 Cook the pancakes. Heat a tablespoon of oil and a dollop of butter in a large
  frying pan. You can use a non-stick pan and spray it with a little oil. I used
  medium-high heat, to begin with (number 7 on induction), but I found that for
  the second batch of pancakes, the pan was too hot, so I dropped it down a notch
  to medium (6 on induction).
• 4 Add a heaped tablespoon of the batter per pancake, leaving enough space between
  pancakes in the pan as the batter will spread during cooking. I made a mistake
  when testing and added too much batter per pancake; they spread too much and I
  ended up with pancakes running into each other.
• 5 Cook for 2-2.5 minutes on the first side and 2 minutes after flipping. Be
  careful turning the pancakes over. Slide the spatula under each pancake all the
  way and flip swiftly. Add a little more oil and butter between batches.
• 6 Serve. Serve while hot with your favourite toppings: berries, banana, maple
  syrup or honey, Greek yoghurt or extra cottage cheese.

Nutrition Info