Kathleen’s Cottage Pancakes

Kathleens-Cottage-Pancakes

High protein and low carb are typically not the words I associate with pancakes; but this recipe shakes things up a bit!  A friend of The Fountain Avenue Kitchen passed this novel pancake recipe along to me, saying that it is something she makes for her husband almost every morning.  The ingredients are quirky–for pancakes, anyway–but so very healthy.  I simply could not pass this recipe by.

The cottage cheese lends a lightness to the batter while the eggs provide exceptional protein and flavor.  I loved the underlying egg flavor.  Note, there is not a speck of sugar in this recipe–and a very small amount of flour.  I think next time I will try whole wheat flour, or perhaps my gluten-free blend.  My dad would like these.

By the way, my sons both declared this a “make-again” recipe.  My picky eater did not so much as notice there was a “funny” ingredient in there: )

Note:  I have been asked several times if I have tried these pancakes with my gluten-free flour blend, and I wanted to provide an update.  In addition to making them with that blend, I have also tried them with oats, as one friend shared that she had successfully done. That time, I used quick oats and added 1/2 teaspoon each baking soda and baking powder in lieu of the 1/4 teaspoon baking soda called for in the original recipe.  While they tasted fine, the resulting pancakes lacked the fluffiness present in the original recipe.  The gluten-free blend fares very well, resulting in an end result similar to the original version.  I use the 1/2 teaspoon each of baking soda and powder here, too.  Both times, I polled my husband and kids and they gave both versions their stamp of approval although did notice a difference with the oat version, mainly because those pancakes appeared flatter than usual.

Kathleen’s Cottage Pancakes
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Ingredients
  1. 6 eggs
  2. 1 1/2 cups cottage cheese
  3. 1/2 teaspoon kosher or sea salt*
  4. 1/2 cup flour (see comments above regarding gluten-free options)
  5. 1/4 teaspoon baking soda
Instructions
  1. Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
  2. Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.
Notes
  1. *If using regular table salt, you may wish to start with 1/4 teaspoon. Also, sodium contents vary among cottage cheese brands. If your brand contains a high level of sodium, I recommend using less when making these pancakes for the first time.
  2. For a healthy, aromatic option with a high smoke point, try cooking the pancakes in coconut oil.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
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Comments

  1. Amee

    My mom made a similar cottage cheese pancake recipe while I was growing up…I love them!!! My favorite thing to do is fill them with all fruit preserves and roll them up like a crepe. So delish! 🙂 Thanks for sharing this great recipe!

    Reply
    1. Ann

      I love the crepe suggestion! I make homemade jams and that will taste delicious! Thanks for the brilliant idea: )

      Reply
  2. Debbie

    Loved this recipe. My son doesn’t “like” eggs so this was a great way to get him some protein. My only comment would be to leave out the salt. The cottage cheese already has salt in it so I found it too salty with the added salt.

    Reply
    1. Ann

      Thanks for the comment and the suggestion, Debbie. I had not noticed this, but it is especially helpful to point out for people who may be watching their sodium intake. There may be some variation among different brands, too. I will have to look next time I buy cottage cheese!

      Reply
      1. Mary Jane

        Did you ever look at the ingredients in cottage cheese? Amazing. I use Daisy brand, no added ingredients. Same with tomato paste. Contadina has one ingredient…tomatoes! Check the other brands before you buy..

        Reply
        1. Ann Post author

          I agree, Mary Jane. It’s almost like yogurt…some varieties are far and away better than others. Thanks for the extra reminder!

          Reply
  3. Carina

    I just made these for my boyfriend and I! We both really enjoyed them! I omitted the salt but added in blueberries and some cinnamon! Delicious, thanks for a great recipe!

    Reply
    1. Ann

      So glad you both enjoyed them, Carina! Thanks for letting me know…I bet they were wonderful with the blueberries and cinnamon!

      Reply
  4. Betsy Anderson

    Another Fountain Ave hit in my house! I didn’t tell the kids I made a different recipe until I had rave reviews from all of them. They all agreed these were better than ones made from a store bought mix.

    Reply
    1. Ann

      You sound just like me, Betsy…waiting to divulge the change until they have taken a few bites. Love it! I’m glad this went over so well!

      Reply
    1. Ann

      Good question, Maria! You can try mashing really well and then mixing as directed. I am also thinking you could try beating it with a hand-held mixer. Let me know if you try!

      Reply
  5. sarah

    An old La Leche League cookbook (Whole Foods for the Whole Family) has Blender Cottage Cheese Pancakes recipe pretty much like this. You can also make it with oats instead of flour, and add a banana in the batter if you want it sweeter.

    Reply
    1. Ann

      That is so good to know, Sarah. Thanks for the comment. I will have to try this with oats instead of flour. My father, who cannot eat wheat, would love them!

      Reply
  6. Sandra

    You probably could use farmer’s cheese. The texture is already smaller for those of us without [mine is broken] a food processor. That is the cheese in blintzes, and pierogies. I can’t wait to try this because I can never eat regular pancakes. I get too much of a sugar rush. Your protein pancakes just might work!

    Reply
    1. Ann

      Great suggestion and I hope you enjoy them, Sandra. If you like pumpkin, I highly recommend Baked Pumpkin Pancakes, too. That is another non-traditional recipe that is (I think!) delicious.

      Reply
    1. Ann

      Hi Jordyn,
      I have not calculated nutritional information but several people have mentioned online sources such as caloriecount.about.com and myfitnesspal.com. You might want to give these sites a try. I hope this helps…and I hope you enjoy the pancakes!

      Reply
  7. Kathleen

    My step-mother always made these when I brought my hungry hoard up for a visit… it was their favorite. She always made it in a blender – much easier to pour from, too.

    I would leave out the salt altogether since it is just the two of us now and I would only be making about 1/3 the recipe. Divvying up 1/2 t is not worth it. I LOVE the idea of oatmeal (gluten free variety) since I can’t eat gluten.

    One reason these would taste better than most mixes is that they often have way too much baking soda in them to be edible!

    Reply
    1. Ann

      Thank you for the comment, Kathleen, and love the blender idea…a great option for those who might not have a food processor!

      Reply
  8. Stephanie

    These look really yummy! I am doing Weight Watchers and wish I could calculate the points. I did go on the suggested websites but it didn’t help. Thanks for the recipe!

    Reply
    1. Ann

      You are welcome for the recipe, Stephanie, and I wish I could help with the points. I REALLY wish I could say zero! Although I do think they would be reasonable as far as points are concerned: )

      Reply
  9. Amanda

    I tried making these with non-fat plain Greek yogurt instead of cottage cheese (I was out) and thought the texture the Greek yogurt would be similar to that of mashed/blended cottage cheese.
    The batter looked promising and the pancakes still turned out light and fluffy, but they turned out tasting a little too bitter for my taste… I’m thinking I should have added a little vanilla extract for some flavor and sweetness, I topped the pancakes with blueberry jam, which helped cut some of the bitterness. Great recipe though, glad I tried it and experimented! 🙂

    Reply
    1. Ann

      Thank you for sharing your experiment, Amanda! You never know how it will work unless you try! The yogurt does have a tartness that the cottage cheese lacks, so I think that would make the difference. If you don’t have a food processor and want to try with cottage cheese, you could try in a blender if you have one, as someone previously suggested. Thanks again for the great information!

      Reply
  10. shelli jackson

    Just a thought but would plain greek yogurt work in place of cottage cheese? just wondering what others thought. Thanks love this recipe going to try it with the oats in place of flour. 🙂

    Reply
  11. shelli jackson

    Sorry I just seen the comment someone already tried it with yogurt,guess I should of read thru all of the comments before I commented. Thanks

    Reply
  12. Stacie

    For Stephanie….I just figured the WW points to be only 1 point per pancake- you were almost right with your guess of zero Ann! This is based on using low fat (not nonfat) cottage cheese and getting 18 pancakes out of the batch.

    Reply
    1. Ann

      Thank you very much, Stacie, for your help! I am sure many people will appreciate the information…and I am glad to hear I was close: )

      Reply
  13. Carol

    So I just tried this using almond flour instead of wheat flour. The flavor is amazing but I am finding it difficult to cook it enough to hold them together. I will keep experimenting. I currently have one in the oven at 350 for a half hour. We shall see. In the meantime I am thoroughly enjoying my low low carb pancake scramble 🙂

    Reply
    1. Ann

      Hi Carol,
      It is this sort of experimenting that we ultimately learn from! Thank you for sharing the results here. People have reported success with oats instead of flour, although I have only tried my gluten-free flour blend with which I have had much success. I love almond flour, although it does react differently than wheat flour. Keep us posted, and at least they taste great! (Coincidently, I just bought more cottage cheese to try with oats!)

      Reply
      1. France

        If using any nut flours, try adding xantham gum. ( I believe it is 1 tsp per cup of nut flour) It replaces the gluten that is missing in those flours.

        Reply
    1. Ann

      I have not tried this recipe with gluten free flour, Ann, although I am fairly confident the blend I use would work well. I just got more cottage cheese to try them with oats as one person has done it. When I get around to making them, I will be sure to report back!

      Reply
  14. Jan

    Making these right now and used spelt flour and added blueberries to the batter. “Fantastic” according to my family. Thank you!

    Reply
    1. Ann

      I am so glad, Jan! Coincidently, I just made them, too! Tried with oats as one person had done previously and also with my gluten-free flour blend. I preferred the blend although the ones with oats tasted great…just a little more of the egg flavor and a little flatter. Perhaps I will have to try with spelt flour next!

      Reply
  15. Debbie

    I am looking forward to trying these! I have recently been put on a gluten free diet and need help! What is gluten free flour blend and where do I get it? Can I use it to make my gravy? Being a southern cook this has not been easy.

    Reply
    1. Ann

      Hi Debbie,
      I meant to provide a link and forgot…I will provide here and above so you can see what I use. Although you can buy a variety of mixes, I like to mix my own as I have had mixed success with store-bought varieties. I use this mix (a blend of rice flour and a few other ingredients) as a cup-for-cup substitution for regular flour when I need to make a gluten-free option in my baking. It is not exactly the same, but it is rather close and, most times, people do not notice a difference. Good luck, and I hope this helps!
      http://fountainavenuekitchen.com/all-purpose-gluten-free-flour-blend/

      Reply
      1. Debbie

        Thanks so much for that link! I can’t wait to try these. Will try this blend when I make my cornbread also. Will let you know how that went.

        Reply
    1. Ann

      Thanks so much for a great suggestion, Lynne. The upside to the ricotta is that it need not be mashed or put in the food processor. The cottage cheese, on the other hand, is a bit healthier. Either way, two delicious options!

      Reply
  16. Claire

    I just tried this recipe and it was delicious and I hate cottage cheese. I just used a hand blender to smooth the cottage cheese. Amazing!

    Reply
  17. Kylie

    I calculated the calories in the pancakes. It seems that the total recipe is 960 calories. If you get 24 pancakes out of it…it is only 40 calories per pancake!

    Reply
  18. Dania

    They were awesome, the whole family loved them. I added a couple of packs of Splenda and some vanilla extract. Will definitely make again and I know a couple families with diabetic kids, going to share the recipe with them. Thanks for the recipe.

    Reply
    1. Ann

      I am so glad they were a hit, Dania, and am glad you can think of a few families that may enjoy the recipe, too! Thanks so much for letting me know!

      Reply
  19. MOnica

    I noticed several mentioned using oats in this recipe…is it replacing all of the flour with oats or part? I usually make my pancakes with ordinary pancake mix but replace 1/2 of the 2 cups of the mix with oats.

    Reply
    1. Ann

      Hi Monica,
      If you read the note I added above the recipe, you will see what I found when I used oats in place of the flour as well as my gluten-free flour blend. To me, they are best with the flour or the gluten-free mix. They taste good with all oats, but lose their characteristic fluffiness. Hope the extra details above help!

      Reply
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  21. Tracy

    I see a lot of different recipes using cottage cheese, but it never says whether you should use small or large curd. Does it really matter

    Reply
    1. Ann

      Hi Tracy,
      Out of habit, I always buy the small curd cottage cheese although I think the large curd would work equally well, especially since it is blended or processed until smooth.

      Reply
  22. Lynne Falke

    Made these for breakfast this morning and they were great! I added zest of a lemon and fresh blueberries….so good.
    Took a while to find the correct temp to cook them at. First couple browned too quickly before insides were cooked. Rest were perfect. Thanks so much for a great recipe.

    Reply
  23. Sidi

    Tried these this morning and they were really good !
    I was not sure how they would turn out and pleasantly
    Surprised !
    Will use this recipe again —
    Oh yes, made them in the blender, so easy !
    Thanks

    Reply
  24. holly

    These are amazing! Made them two weekends in a row and I really like these better than regular pancakes. I plugged in the ingredients in myfitnesspal, and they have about 2.5 grams of carbs per pancake. They keep me full for a long time because of all the protein, which is perfect for my low carb eating. Definitely my go to pancake recipe now!

    Reply
    1. Ann

      I am so glad you have a new favorite pancake recipe, Holly! Thank you so much for the carb information and the great feedback. I hope you find a few other recipes you like as well!

      Reply
    1. Ann

      Hi Shea,
      This is one pancake recipe that I have not frozen. I have put one or two leftovers in the fridge and reheated in the toaster oven the following day. If anyone else has frozen them, please feel free to comment!

      Reply
  25. Sheree

    I made these for my junk food junkie husband and he LOVED THEM! Thank you so much. I calculated the Weight Watchers points and if a batch makes 24 pancakes and you eat 4 per serving, that is only 3 points per serving! Thank you so much for this recipe.

    Reply
    1. Ann

      You are very welcome, Sheree, and thank YOU for the great comment and the WW point information. I am delighted they went over so well!

      Reply
  26. Sheree

    I found another trick. If you add a tad bit, and I mean a very small amount, of xanthan gum to the batter, it will thicken the batter. I’d say start with 1/8 teaspoon.. It will take a few minutes for the batter to thicken. The pancakes retain their light airy texture.

    Reply
    1. Ann

      Hi Sheree,
      Do you use this trick when you are making the gluten-free version? I find the regular version to be plenty thick, so I wanted to make sure. Thanks so much for the tip and any clarification!

      Reply
      1. Sheree

        I use half flour and half almond flour. The first day is ok, but if I finish the batch of batter the second day, it is really thin, like crepes. I only use 1/8 teaspoonful of xanthan gum for 1/2 a recipe. There are only 2 of us in our house.

        Reply
    1. Ann

      That is a good question, Tamara, since everyone’s appetites are so different! If you didn’t want any leftovers (which are rather good reheated in the toaster oven), I would make about 2/3 of the recipe. So, 4 eggs, 1 cup cottage cheese, and 1/4 cup plus 1 1/3 tablespoons flour. I would use a scant 1/4 teaspoon salt (could omit if your cottage cheese has a fair amount of sodium–this does vary by brand) and 1/8 teaspoon on baking soda. I hope this helps!

      Reply
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  30. Linda

    We added just a small amount of oil ( coconut works well). And made them in a Belgium waffle maker. They were extremely yummy!

    Reply
  31. B

    Hi! I wonder if somebody could explain how much a cup measures in grams because it’s a great pancake but I really don’t know the portions.Thank you!

    Reply
    1. Ann

      Because the weight in grams varies based on the ingredient, I found this simple conversion chart that I thought may be helpful to you for this recipe as well as others. I have a basic kitchen scale which is also quite helpful, not only for easy, precise measuring, but for making conversions when necessary. I hope this helps!

      http://allrecipes.com/howto/cup-to-gram-conversions/

      Reply
      1. B

        Thank You Ann! This site was helpful! It completed the cup scales. I just made these pancakes with oats for breakfast today. And this cottage cheese thing is a really good idea, this recipe is a keeper:)

        Reply
    1. Ann

      I have heated the leftovers in the toaster oven and they are fantastic that way. I typically store extras in the fridge, where they will keep for quite a few days, although I would imagine they would freeze well, too.

      Reply
  32. Natalie

    My grandmother handed down a recipe similar to this, she just added about a tbl of veggie oil. I just eat them with a little bit of butter because you don’t need syrup with them. So delicious and I didn’t know they were some what healthy!!

    Reply
    1. Ann

      Hi Priscilla,
      At this point, I do not calculate nutritional information, mostly because I so often provide a number of options with my recipes. A lot of people report liking myfitnesspal.com or caloriecount.about.com as a resource. Also, other commenters have included their calculations, such as 3 WW points and 2.5 grams of carbs per pancake (based on a batch of 24). I hope that helps a little!

      Reply
  33. Victoria

    It must be me but in my opinion they taste weird! They don’t go with a sweet additions, not even with salty one too.

    Reply
    1. Ann

      I am sorry these weren’t for you. I am trying to think of what could have tasted weird. Perhaps something was off with one of the ingredients?

      Reply
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  35. Meme

    I tried these out this morning and they were pretty good. I dumped everything in the blender and pulsed it a few times until it was smooth. It made 10 5″ pancakes. My daughter has gestational diabetes and the Dr. has said she can only have 30 carbs at breakfast. I tried these out with her in mind. In my opinion they taste similar to french toast.

    Reply
    1. Ann

      That’s a great question, Sonya. My guess is they would taste great but be a little flatter, as the flour provides the gluten which creates the rise in this recipe. That said, gluten is a protein… If you try, please report back!

      Reply
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  37. Sarah

    THANK YOU! I was diagnosed Type 1 diabetic 4 years ago and have tried so many different recipes for healthy foods that I like that have turned out disappointments. I love pancakes and miss them dearly. I tried these yesterday (and am making them again today) and they are PERFECT!! This recipe has given me hope to continue searching for new healthier recipes of my favorite foods.

    Reply
    1. Ann

      What a great message, Sarah! I am thrilled you found this and it was a hit. I hope you find some other recipes you enjoy as well!

      Reply
    1. Ann

      Hi Jamie,
      I haven’t calculated the nutritional information and know preferred pancake size and portions vary widely. However, one reader plugged the ingredients into myfitnesspal and found they have about 2.5 grams of carbs per pancake. If you scroll through the comments, other readers have mentioned Weight Watcher points, etc. I hope that helps!

      Reply
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    1. Ann

      Hi Brenda,
      I haven’t frozen these because they are always eaten too quickly here, but I think they would freeze well. I have frozen other pancakes in the past–even some that aren’t traditional in their ingredients–and it’s worked well. Heating them in the toaster oven as opposed to the microwave keeps the texture nice, too.

      Reply
  39. Katie

    My son is an extremely picky eater and loves these pancakes! I add bulgar wheat, steel cut oats, oatmeal, mashed up bananas and blueberries to this recipe and then freeze them so we have them all the time. I love that they’re so healthy for the whole fam and delicious! Great recipe!!

    Reply
  40. rebecca

    I do protein pancakes daily but with unprocessed oats instead of flour. I also add flaxseed meal and use egg whites instead of the yolks for a lower calorie and lower cholesterol version. Yum!

    Reply
  41. Eletha

    These were great. I added a splash of vanilla and sold them as “French toast” pancakes, as that was what they reminded me of. No one need know they ate “healthy”. Next time I plan to add a little cinnamon.

    Reply
    1. Ann

      Sounds like a great strategy to me, Eletha, and thanks for taking the time to let me know. I’m so glad your family enjoyed!

      Reply
  42. Carol

    I have made these for years out if an old cookbook called Yankee hill country cooking and did not blend the cottage cheese at all. I think it called for a bit less flour. Anyway very delicious and easier if anyone wants to try it that way.

    Reply
  43. Kayla

    Coconut flour is a little lower in carbs and I was wondering if you could use coconut flour as a substitute for regular flour.

    Reply
    1. Ann

      Coconut flour is really different than most other flours. It absorbs A LOT of liquid and needs to be used in different proportions of wet to dry ingredients. I wouldn’t recommend the substitution…but if I were inclined to experiment, I would start with two tablespoons of coconut flour in place of the regular flour. If you decide to play around with the recipe, I’d love to know how you make out!

      Reply
  44. Duchess

    Thanks for the recipe! Used a mix of coconut flour and a oat flour and added a few drops vanilla extract. They came out great. Will be making these on the regular for sure. Thanks Again

    Reply
    1. Ann

      Thanks for the great feedback, Duchess. If you remember the precise amounts of coconut flour and oat flour you used, please feel free to mention them. Others might enjoy trying it for a vetted gluten-free option.

      Reply
  45. Karen

    Can you tell me how many carbs and calories are in these pancakes? I really like pancakes and these looks so good.. Thank you

    Reply
    1. Ann

      Hi Karen,
      I haven’t calculated the nutritional information for these, but one reader plugged the ingredients into myfitnesspal.com and found that they have about 2.5 grams of carbs per pancake. If you scroll through the comments, other readers have mentioned Weight Watcher points, etc. I hope that helps!

      Reply
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    1. Ann

      This is lower than traditional recipes since so much of the flour is replaced by the cottage cheese and the eggs. If you try, I hope you enjoy!

      Reply
  47. Erin

    I just prepared these and they were delicious. I added a tsp of vanilla extract and they tasted so yummy! I’m huge on finding low carb options and pancakes and waffles are my favorites for breakfast. I’ll have to try it with some protein powder next time but they are so yummy the way they are. I also didn’t add any salt as the cottage cheese I used was already pretty salty. Great recipe!

    Reply
    1. Erin

      I also just calculate the approximate nutritional value of approx. 20 of these delicious babies. I used low fat (2%) cottage cheese. This is only the value of 20 of them from the measurements used from the recipe.

      Calories per pancake: 40 (+ or – a few depending on cottage cheese used)
      Fat: 1.7 grams
      Sodium: 39.1mg
      Carbs: 2.7
      Sugars: .28g
      Protein: 3g

      These values will vary, but not by much, depending on the milk fat and sodium used in the cottage cheese or the type of flour used. I did not add any salt because my cottage cheese was salty enough.

      Reply
      1. Ann

        Hi Erin,
        I am so glad you loved these! Thank you for posting the nutritional values along with your helpful comments. I have some more low carb breakfast recipes in the works!

        Reply
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  50. Ivana Love Coach

    These sound great! Im wondering what kind of cottage cheese…. low fat, curds, dry, etc? Can’t wait to try them!

    Reply
    1. Ann

      You can use your favorite–small curd, large curd, full fat, 2%… The curd size doesn’t matter since it gets blended. I typically buy 2% cottage cheese and love the way these pancakes turn out with that. Hope you enjoy!

      Reply
    1. Ann

      Hi Anne,
      I have not made these with almond flour, but my guess is that the taste would be delicious but they might be a little flatter. It’s most definitely worth a try though…and if you do try, please report back!

      Reply
    1. Ann

      Hmmm…if I wanted to make this recipe but only had those two flours as an option, I think I would use 2/3 quinoa flour and 1/3 tapioca starch. I can’t promise perfection since I haven’t tried, but that should approximate a good flour to starch ratio. If you try, I’d love to know how you make out, Geena!

      Reply
  51. Gerri Koslow

    Looks good
    For less carbs I use

    1/2 cup fat free cottage cheese
    1/4 cup egg whites
    1/2 cup vanilla protein shake
    Sprinkle cinnamon

    Reply
  52. JEANNIE

    My husband doesn’t eat pancakes or eggs…he liked these and even asked me to make them again 😀

    Reply
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    1. Ann

      I don’t tend to calculate nutritional profiles because I so often provide numerous choices and options with my recipes. If you scan through the comments, you’ll see that a few other commenters mentioned the carb and calorie count. Also, many people like using caloriecount.about.com or myfitnesspal.com to get the information. Hope that helps!

      Reply
  54. Marymarycontrary

    I made this recipe with a few tweaks.
    3 eggs
    1 cup cottage cheese
    1 tsp vanilla extract
    1 tbsp sugar free almond Jordan’s Skinny Syrup®
    1 tbsp coconut oil

    3/4 cup Bob’s Red Mill® gluten free 1 to 1 baking flour
    1tsp baking powder
    1/4 tsp salt
    2 tsp stevia type sweetener
    1 tsp cinnamon

    I mixed all this as directed. I did use my immersion blender on the wet ingredients first to smooth it out. Put coconut oil on a hot griddle pan, and dropped 2 heaping tbsp per pancake for medium size pancakes.
    Cooked till golden on each side.
    I ended up with 6 medium size cakes.
    Enjoyed with nothing but creamy butter on top.

    Very good! Excellent texture. Great taste. Very satisfying with all that protein. My SO ate a couple and went back for more! So 2 thumbs up. :-*

    Reply
    1. Ann

      Thank you for your wonderful comments, Mary, and for sharing your tweaks. I’m so glad these were a success!

      Reply
  55. Lisa

    This recipe looks amazing and I’m so happy my sister shared it with me. As a gastric bypass patient, regular pancakes have too many carbs for me but this looks great and I have been crazing pancakes. Thank you!

    Reply
    1. Ann

      Cottage cheese is available in the dairy aisle of most grocery stores. If you cannot find it, you could substitute ricotta cheese.

      Reply
  56. christina

    This recipe has very good intentions, however, the result is an entirely too salty, flavorless pancake. I will NOT be making this recipe again. Cottage cheese, by nature, is high in sodium. The 1/2 tsp salt is not needed. The saltiness was so severe, I feel slightly nauseous eating them, the few bites I could stand to consume.

    Reply
    1. Ann

      I’m sorry you had such a bad result, Christina. If using table salt instead of the indicated kosher or sea salt, that can make a difference. Also, sodium contents do vary widely among cottage cheese brands, and I try to look for one that’s not exceedingly high. I appreciate your feedback and wish your results were similar to many of the others who have tried and enjoyed this recipe.

      Reply
  57. Gulshan

    Is it possible to use oat bran instead of flour? I do not eat bread and do of consume any kind of flour (might use whole wheat flour if it is much needed) ? Badly, want to try this recipe.

    Reply
    1. Ann

      I have made this recipe with a gluten-free flour blend but not with oat bran. My guess is that it would work but the pancakes would be flatter than if using wheat flour. If you happen to try, I’d love to know how you make out.

      Reply
  58. France

    I made these this morning with 1/2 cup of oat bran and 1/2 cup of multi grain flour ( just the oat bran was way too liquidy) no salt. added another 1/4 tsp baking soda and they were amazing!! Fluffy inside, crispy outside.
    Best pancakes ever! Thanks for the recipe Ann.

    Reply
  59. Dina Barzilai

    any particular brand or blend of gluten-free flour you used? Before going gluten free, i used to make an amazing cottage cheese pancake from a mix I found at Trader Joe’s specifically for cottage cheese pancakes. I don’t miss a lot of bread, etc but those are one food I’d like to re-create! I ate them plain, with powdered sugar, or strawberry preserves–sort of like a crepe like another commenter mentioned. Thanks for posting!

    Reply
    1. Ann

      I really like this blend which I mix myself and keep on hand, Dina: http://fountainavenuekitchen.com/all-purpose-gluten-free-flour-blend/. It’s my favorite so far. I make everything from muffins and quick breads to the chocolate cake recipe on this site with it. Two other mixes that I’ve tested (although not with this recipe specifically) are Bob’s Red Mill’s one-to-one blend and Cup-4-Cup’s whole grain option. (I actually think Cup-4-Cup’s whole grain version worked better than their original blend.) Good luck and I hope these turn out like the pancakes you used to enjoy!

      Reply
  60. Abbey

    My batch made 11 pancakes, I used about 4 tablespoons of batter per pancake, and I used the exact recipe. (2% cottage cheese though)

    Calories: 248
    Fat: 10.2 g
    Cholesterol: 315 mg
    Sodium: 627.3 mg
    Potassium: 114.5 mg
    Carbs: 16.1 g
    Fiber: 0.3 g
    Sugars: 4.4 g
    Protein: 20.2 g

    Reply
  61. Denise

    What a surprise seeing this recipe today! I had not thought about my recipe for these that was tucked away and forgotten about. My Grandmother made this–with a few unimportant differences (circa 1950’s). I loved these–although smothering them with maple syrup probably negated the healthfulness of the recipe! Thanks for the step back in time and the nudge to make them again.

    Reply
    1. Ann Post author

      Hi Shelleen,
      Coconut flour works very differently from other flour, so I don’t recommend it in this recipe. If you really wanted to experiment, however, I would start with about 2 to 3 tablespoons of coconut flour instead of the 1/2 cup of flour since the coconut flour is so absorbent and requires a greater ratio of wet to dry ingredients. Again, I haven’t tried this, so I can’t guarantee the results. If you do happen to test it out, I’d love to know how you make out!

      Reply
  62. Pam

    Do you know if this would work with ‘fromage blanc’. We cannot get cottage cheese here but if you mash/beat the cottage cheese I guess it would be OK. What consistency is the cheese when you beaten it? Anything like thick yogurt?

    Reply
    1. Ann Post author

      Hi Pam,
      Thick yogurt or fromage blanc might work, although there would likely be a slightly tangier flavor. Your best substitution would probably be ricotta cheese. If you do try with another substitute, I’d love to know how you make out.

      Reply
    1. Ann Post author

      I don’t recommend coconut flour in this recipe, Lori, unless you experiment with a smaller amount as it isn’t a one-for-one swap with regular flour. Almond meal could likely be used but the pancakes would probably be flatter. If you do any experimenting, please feel free to comment as to how you make out!

      Reply
  63. Ellen

    Just made these and they were AWESOME! I used whole wheat pastry flour and omitted the salt. I love egg-y doughs, this will be one of my staples for pancakes from now on. Thanks!

    Reply
  64. edith olah

    Made them for my husband with cancer…
    He could be heard throughout his floor wanting “his wife’s pancakes”!

    Children also love them as they don’t know what is in them – they are sooo light and fluffy and my neighbor started making them for her grandchildren.

    Reply
    1. Ann Post author

      I’m so glad these have been much loved by so many, Edith. Thank you for letting me know, and I’m sending healing thoughts to your husband.

      Reply
  65. Brenda Anderson

    These are fabulous. I am not a pancake eater because they sit heavy on my stomach. These were light and oh so good. Best of all easy to make ingredients always on hand.

    Reply
    1. Ann Post author

      I agree with how these are lighter on the stomach, Brenda. Thanks for mentioning that very good point. I’m glad these were a hit!

      Reply
  66. Jill

    Based on the comments, I omitted the salt and added some vanilla to the batter. Then I made a topping with some cottage cheeses and good fruit spread blended. Yummy!

    Reply
    1. Ann Post author

      Hi Janice,
      I haven’t made a practice of calculating the nutritional information for my recipes since there are often several variables at play in terms of product choices, options within the recipes, etc. Another commenter used a recipe calculator and left the following comment. I hope it helps!

      From Erin: I also just calculate the approximate nutritional value of approx. 20 of these delicious babies. I used low fat (2%) cottage cheese. This is only the value of 20 of them from the measurements used from the recipe.

      Calories per pancake: 40 (+ or – a few depending on cottage cheese used)
      Fat: 1.7 grams
      Sodium: 39.1mg
      Carbs: 2.7
      Sugars: .28g
      Protein: 3g

      These values will vary, but not by much, depending on the milk fat and sodium used in the cottage cheese or the type of flour used. I did not add any salt because my cottage cheese was salty enough.

      Reply
    1. Ann Post author

      Hi Nancy,
      Look at the comment directly above yours for carb content and other details…and I hope you enjoy!

      Reply
  67. Megan

    Hi! I was wondering how much coconut flour i would use if I wanted to substitute it in for the regular flour?

    Reply
    1. Ann Post author

      Hi Megan,
      I haven’t tried these with coconut flour, but if I were to experiment, I’d start with 2 tablespoons since it’s so much more absorbent that wheat flour. If you try, good luck…and please report back!

      Reply
  68. Lindsey

    Flavor is excellent–reminiscent of a German pancake. Texture is perfect. I added a smidge of vanilla with excellent results. However, once they came off the cast iron, they were only about half as fluffy as I’d expected. How could I fix that?

    Reply
    1. Ann Post author

      Glad you enjoyed the flavor and texture, Lindsey. One thing that could effect the fluffiness is the baking soda. Did you use it, and if you did, could it be old? If that’s not it, let me know and I will keep thinking!

      Reply
  69. Lynn

    Hi with your later recipe not being so fluffy this may be because the baking soda and the baking powder would cancel each other out. Try again with just one or the other. Lynn

    Reply
    1. Ann Post author

      Hi Lynn, The baking powder wouldn’t cancel the soda out, but it would change the pH. It would be worth experimenting a bit more. If you try, please report back.

      Reply
    1. Ann Post author

      Hi Tammy, I haven’t tried either in this recipe, but if you do try, I would use less coconut flour than all-purpose flour (maybe two tablespoons), as it is so much more absorbent than and not a direct substitute for all-purpose flour. Almond flour could be used in equal proportions, but you may find that the pancakes aren’t as fluffy. If you try, I’d love to hear how you make out.

      Reply
  70. Lynn

    Hi I’m new my daughter and I are celiac and dairy intolerant so can you please help me as i want to shed the weight as does my daughter and tone but i need ideas really appreciate as i have an under active thyroid gland which doesn’t help as i use to love training but got double whammy when got diagnosed with celiac and dairy intolerant!
    Thank you

    Reply
    1. Ann Post author

      Hi Lynn, I have lots of gluten-free recipes on this site as well as recipes that are dairy-free or can easily be made dairy-free by choosing a non-dairy milk, for example. Take some time to look around and let me know if you are looking for anything special. Good luck and let me know if you cook anything!

      Reply
  71. Kim

    Sharing what I did for gluten-free – I used a half cup of almond flour to replace the flour, and added 3 tablespoons of ground flax seed. I blended it with a hand blender all together. It needs to rest for 30 minutes before making the pancakes. They were totally delicious! Had a texture very similar to a crepe.

    Reply
  72. Pingback: Protein Pancakes – TRIBE GIBSON

  73. La-Donna

    Made these with my boyfriend, (first pancakes he’d *ever* made) and we both really enjoyed them. Halved the recipe, made them in a blender and added vanilla extract. They were light and airy yet quite filling. Will try them with blueberries next time. FYI we got about 5 “regular” sized pancakes. Thanks for a great recipe!

    Reply