The BEST (healthier) Pancake Recipe
Sunday mornings are ALWAYS Pancake Day! There’s nothing I enjoy more than sleeping in until about 10am after a busy week with nowhere to be besides the stove to cook a pancake feast! I’ve experimented with many pancake recipes: protein pancakes of all sorts (all of which are good but don’t really do the job), oatmeal pancakes, pumpkin pancakes, sweet potato pancakes (which rock, they just take a lot of prep time), Greek yogurt pancakes and banana pancakes. But this cottage cheese pancake recipe probably tops them all in terms of time to prep and taste!
I actually stumbled upon the recipe after scouring the internet for a pancake recipe with minimal ingredients because I didn’t have anything for breakfast and was running low on patience and growing high in hunger. I almost always have all of these ingredients on hand, which just makes the recipe that much better (because no one wants to make a grocery run on Sunday morning).
The other great thing about these is that they are so fluffy and moist, I’ve often found that any time I try to make pancakes just a little bit healthier they dry out or are super flat. They are also sweet enough without any added sweetener besides honey. Sweeteners like stevia don’t seem to bother my stomach but it’s always nice to omit them when I can.
Pancakes (in my mind) are really never complete without toppings! I topped these with blueberries, bananas, peanut butter, and granola but you could also try nuts, chocolate chips, syrup or any other fruit. I made these again this past weekend and may or may not have made them again for lunch, they’re just so dang good!
Give them a try and let me know what changes/toppings you put on them!
Cottage Cheese Pancakes
1 cup cottage cheese
1 teaspoon vanilla
2 tablespoons honey
½ cup flour
1 teaspoon baking powder
¼ teaspoon salt
- Place the first 4 ingredients in a bowl and whisk
- In a separate bowl whisk the dry ingredients
- Pour the dry mixture into the wet mixture and stir until just combined
- Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 2 tbsp. batter into the pan. Let cook until sides bubble (like normal pancakes) and flip (about 3-5 minutes).