Description
Cottage Cheese Hot Cakes: fluffy, protein-packed pancakes made with cottage cheese, eggs, and flour.
Ingredients
Scale
- 1 cup full-fat cottage cheese
- 2 large eggs
- ½ cup oat flour or all-purpose flour
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk (optional, as needed)
- Optional toppings: fresh berries, yogurt, maple syrup, or nut butter
Instructions
- Add cottage cheese, eggs, flour, baking powder, vanilla, and salt to a blender.
- Blend until smooth and creamy. Add a little milk if batter is too thick.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour small portions of batter onto the skillet.
- Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook another 1–2 minutes until golden.
- Serve warm with your favorite toppings.
Notes
- The batter should be thick but scoopable; adjust with 1–2 tbsp milk if needed.
- Blending helps achieve a smooth, creamy texture; if you don’t have a blender, whisk vigorously.
- Leftover batter can be chilled for later use; reblend briefly before cooking.
- This recipe yields about 8–10 hot cakes.
- Prep Time: 5 minutes
- Cook Time: 4–6 minutes
- Category: Breakfast
- Method: Blended batter
- Cuisine: American
Nutrition
- Serving Size: 1 hot cake
- Calories: Approximately 70 kcal
- Sugar: 3 g
- Sodium: About 100 mg
- Fat: 2 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 140 mg
Keywords: Cottage Cheese Hot Cakes, protein pancakes, 3-ingredient pancakes, cottage cheese pancakes, breakfast pancakes