Thanks to their light and fluffy texture and low-carb appeal, even those who don’t care for cottage cheese adore Kathleen’s 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’s not a speck of sugar in this recipe–and just a 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.
Update 4/4/18: Recently, I’ve had several readers ask about making these with almond flour. Although I have not yet tried it, my suspicion is that it would work but that the pancakes would be somewhat flatter. If you try, please feel free to comment!
- 6 eggs
- 1½ cups cottage cheese
- ¼ teaspoon kosher or sea salt*
- ½ cup flour (see comments above regarding gluten-free options)
- ¼ teaspoon baking soda
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.
Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.
*If using regular table salt, you may wish to start with ⅛ teaspoon. Also, sodium contents vary among cottage cheese brands. If your brand contains a high level of sodium, I recommend using less (or even skipping it) when making these pancakes for the first time.
For a healthy, aromatic option with a high smoke point, try cooking the pancakes in coconut oil.