Whole Wheat Cottage Cheese Pancakes
February 14, 2025If you're looking for a healthy breakfast that's both satisfying and packed with protein, these whole wheat cottage cheese pancakes are just the thing!They’re soft, fluffy, and delicious! Plus, they’re made with whole wheat flour, keeping you full and energized for the day ahead.
Equipment
- Electric hand mixere
Ingredients
- 3 eggs, room temp
- ⅔ cup cottage cheese (156 g)
- ⅔ cup milk (200 g)
- 1 TBS honey (20 g)
- 1 tsp vanilla
- 1 ⅓ cup whole wheat flour (155 g)
Instructions
- Over a medium bowl, carefully separate the egg whites from the yolks, leaving the whites in the medium bowl and placing the yolks in a large mixing bowl. Set the egg whites aside for later in the recipe.3 eggs, room temp
- To the large bowl with the yolks add the cottage cheese, milk, honey, and vanilla. Whisk until smooth.⅔ cup cottage cheese, ⅔ cup milk, 1 TBS honey, 1 tsp vanilla
- Add in the flour and briefly mix until just incorporated. Set aside.1 ⅓ cup whole wheat flour
- Using an electric mixer on low speed, start beating the egg whites, gradually increasing the speed until the eggs whites are a dense white voluminous foam and hold a medium peak on the beater.
- Gently fold half the whipped egg whites into the batter, using a gentle motion to keep the mixture light and airy.
- Add in the remaining whites and fold in gently until combined.
- Heat a griddle or non-stick skillet over medium heat. Lightly grease if needed.
- Scoop ¼ cup portions of batter onto the hot surface. When the edges of the pancake are set and bubbles appear on the surface, flip over and cook for about 45 seconds to a minute on the other side. Recipe yields about 12 pancakes.
- Enjoy with blueberries and maple syrup, or toppings of your choice.