These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.
In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.
In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.
Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!
Notes
*To measure flour: fluff flour in the bin, spoon it into a dry ingredients measuring cup and level off the top.
Nutrition Facts
Fluffy Cottage Cheese Pancakes Recipe
Amount per Serving
Calories
271
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
112
mg
37
%
Sodium
534
mg
23
%
Potassium
201
mg
6
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
15
g
30
%
Vitamin A
190
IU
4
%
Vitamin C
1
mg
1
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.