Fluffyproteincottagecheesepancakes Recipes

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COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Provided by Jennifer

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3 eggs, lightly beaten
cooking spray

Steps:

  • Combine cottage cheese, flour, oil, and eggs in a large bowl.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g

FLUFFY COTTAGE CHEESE PANCAKES RECIPE



Fluffy Cottage Cheese Pancakes Recipe image

These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 8

16 oz small curd cottage cheese
1 tsp vanilla extract
3 Tbsp honey
4 large eggs
1/3 cup raisins (regular or white raisins)
1 cup plus 2 Tbsp all purpose flour (*measured correctly)
1 tsp baking soda
2 Tbsp extra light olive oil ( for each batch)

Steps:

  • In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.
  • In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.
  • Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

Nutrition Facts : Calories 271 kcal, Carbohydrate 33 g, Protein 15 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 112 mg, Sodium 534 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

FLUFFY COTTAGE CHEESE PANCAKES



Fluffy Cottage Cheese Pancakes image

In these moist and tender pancakes, the cottage cheese adds quality calcium and protein. Serve with a bit of butter and maple syrup or, for a special treat, top with fig spread.

Time 20m

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons sugar
4 eggs
1 cup low-fat cottage cheese
1/2 cup low-fat (1%) milk
2 tablespoons canola oil
Canola spray oil

Steps:

  • In a large bowl, stir together flour, baking soda, salt and sugar.
  • In a separate bowl, whisk together eggs, cottage cheese, milk and oil.
  • Add flour mixture to egg mixture and whisk until just blended.
  • Lightly coat a large skillet or griddle with spray oil then heat over medium heat.
  • Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.
  • Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.

Nutrition Facts : Calories 310 calories, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 220 milligrams, Sodium 600 milligrams, Carbohydrate 33 grams, Protein 17 grams

FLUFFY COTTAGE CHEESE PANCAKES



Fluffy Cottage Cheese Pancakes image

This recipe makes 12-13 pancakes. You can substitute the flour for one of your choice, but I find half and half works well to keep them fluffy. Also, you can blend your wet mixture if you want to smooth out lumps. You do want your batter to be pretty thick though, almost like a cake batter consistency.

Provided by Katia

Time 30m

Yield 6

Number Of Ingredients 11

1/2 Cup Unbleached All-Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 tsp Baking Soda
dash of sea salt
1/8 Cup ground Flax Seed (optional)
4 Eggs
2 Cups Whole Milk small curd Cottage Cheese (if you run short on cottage cheese you can substitute with some plain yogurt)
1/4 Cup Milk (adjust milk amount Tbsp at a time if batter too thick)
1 Tbsp melted Butter or Olive Oil
Zest of 1 Lemon (highly recommend zest, but can sub with about 1/2 Tbsp lemon juice)
Extra virgin olive oil spray

Steps:

  • In a large bowl whisk together flour, baking soda, flax and dash of salt.
  • Heat Griddle to 350 deg. or pan to med-high (adjust later if pan gets too hot)
  • In a medium bowl add cottage cheese, eggs, milk and zest (if you prefer no cottage cheese small clumps, us an immersion blender to quickly blend this wet mix)
  • Add cottage cheese mixture to dry mix and whisk until well mixed with no dry lumps.
  • Whisk in melted butter.
  • Give your griddle or pan just a light spray of cooking oil.
  • Use full 1/4 cup measuring cup to pour batter onto cooking surface.
  • Let pancakes cook till you see one or 2 bubbles pop and edges start to cook.
  • Once flipped let cook until undersides nice light golden color.
  • Keep pancakes warm in oven till ready to serve.

Nutrition Facts : ServingSize 2 pancakes, Calories 326 calories, Sugar 1 g, Sodium 487.5 mg, Fat 20.4 g, SaturatedFat 8.8 g, TransFat 0 g, Carbohydrate 19.6 g, Fiber 2.4 g, Protein 16.9 g, Cholesterol 166.4 mg

COTTAGE CHEESE PANCAKE RECIPE



Cottage Cheese Pancake Recipe image

These cottage cheese pancakes are fluffy, protein packed, and the perfect breakfast for any day of the week.

Provided by Linley Hanson

Categories     Breakfast

Time 16m

Number Of Ingredients 11

1 medium banana
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup 2% cottage cheese
1/4 cup unsweetened almond milk
3 tablespoons melted coconut oil (or butter)
1.5 cups ground oat flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Place all ingredients minus the coconut oil into a high-speed blender.
  • Blend on high until there are no lumps in the cottage cheese. Then, add in the melted coconut oil and blend again until smooth.
  • Heat a pan or griddle over low/medium heat. Grease a pan with a teaspoon of butter and then scoop a heaping 1/4 cup of the batter onto the pan.
  • Cook for 2-3 minutes on each side or until golden brown.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 402 kcal, Sugar 12 g, Fat 17 g, Carbohydrate 48 g, Fiber 3 g, Protein 17 g, ServingSize 1 serving

CLASSIC PANCAKES



Classic Pancakes image

Easy fluffy pancake recipe. No-fail pancake recipe perfect to make on weekends. They are quick and easy to prepare these homemade pancakes recipe is best to makes soft and fluffy pancakes.

Provided by Rekha Kakkar

Categories     Breakfast     brunch

Number Of Ingredients 7

200g grams all purpose flour (maida)
2.5 teaspoon baking powder
3 tablespoon sugar (powdered)
1 egg
200 milliliter milk
5 milliliter vanilla extract (or essence)
30g grams butter

Steps:

  • Put maida, baking powder, sugar and salt in a bowl and mix well and keep aside.
  • Add egg, milk and vanilla together and whisk till no lumps.
  • Heat a pan on low to medium heat or griddle on stove and add ½ tsp of butter to melt. Use paper towel and wipe most of the butter off.
  • Pour 1/4 cup batter into the middle of the pan and spread it slightly with same ladle.
  • When holes start to appear appear on top surface which will take about 40-45 seconds on low medium heat flip the pancake and cook the other side till light brown.
  • Take it out of the pan and cook all the pancakes till all the batter is used up.
  • Use butter again after 2 to 3 pancakes or depending on your non stick.
  • Serve hot with honey, maple syrup, fruits, butter on the side or as toppings.

Nutrition Facts : Calories 418 kcal, Carbohydrate 68 g, Protein 11 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 79 mg, Sodium 126 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

SIMPLE COTTAGE CHEESE PANCAKES



Simple Cottage Cheese Pancakes image

These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.

Provided by Karyn Andrea

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h20m

Yield 3

Number Of Ingredients 7

1 cup cottage cheese
3 eggs
¼ cup all-purpose flour
2 tablespoons melted butter
¼ teaspoon salt
1 teaspoon butter, or as needed
¼ cup blueberries, or to taste

Steps:

  • Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
  • Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
  • Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 12.1 g, Cholesterol 221.2 mg, Fat 17.5 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 9.4 g, Sodium 632 mg, Sugar 1.8 g

FLUFFY VEGAN PANCAKES



Fluffy Vegan Pancakes image

Easy fluffy vegan pancakes from scratch!

Provided by Karissa Besaw

Categories     Breakfast

Time 20m

Number Of Ingredients 6

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup non-dairy milk (plain, unsweetened)
2 tablespoon melted vegan butter
1.5 teaspoon vanilla extract

Steps:

  • In a large bowl, stir together the flour, baking powder, and salt.
  • Stir in the remaining ingredients (non-dairy milk, vegan butter, and vanilla extract) until just incorporated. Avoid overmixing. There should still be lumps of flour in the batter.
  • Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired.
  • Scoop about 1/4 cup of batter into the pan for each pancake.
  • Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)

Nutrition Facts : Calories 172 kcal, Carbohydrate 32 g, Protein 5 g, Fat 3 g, Sugar 1 g, ServingSize 1 serving

FLUFFY PROTEIN COTTAGE CHEESE PANCAKES



Fluffy Protein Cottage Cheese Pancakes image

Make and share this Fluffy Protein Cottage Cheese Pancakes recipe from Food.com.

Provided by juliegriffiths33

Categories     Breakfast

Time 35m

Yield 15 pancakes, 15 serving(s)

Number Of Ingredients 11

1 cup oatmeal, ground
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons Splenda granular
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 scoop vanilla whey protein powder (I like to use IDS Vanilla Cinnamon)
4 eggs
1 cup low fat cottage cheese
1/3 cup fat-free half-and-half
1 teaspoon vanilla

Steps:

  • In a large bowl blend the dry ingredients.
  • in blender add the wet ingredients, puree until smooth. (or you can whisk the wet ingredients. But I don't like the cottage cheese to be chunky in the pancakes, so I blend it in the blender.) Mix together the wet and dry ingredients and let sit fo about 20 minutes.
  • heat a large frying pan over medium heat. Spray with cooking spray.
  • Pour 1/3 cup into hot pan and cook until almost dry on the top. If underside gets too brown, turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and cook until the middle is no longer wet.
  • Layer on a plate and cover tightly. These stay in the fridge well.

Nutrition Facts : Calories 56.8, Fat 2.1, SaturatedFat 0.7, Cholesterol 51.4, Sodium 157.5, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 4.3

FLUFFY COTTAGE CHEESE PANCAKES



Fluffy Cottage Cheese Pancakes image

These Fluffy Cottage Cheese Pancakes are delicious, easy to make, have great macros, and you don't need protein powder to make them!

Provided by Derek Howes

Categories     Breakfast

Time 12m

Number Of Ingredients 8

¾ Cup Cottage Cheese (Fat Free (or Reduced/Full Fat))
2 Large Whole Eggs
2 Large Egg Whites
1 Tablespoon Sweetener (I like Erythritol)
½ Cup Coconut Flour (or Other Flour)
1 Teaspoon Vanilla Extract
½ Teaspoon Baking Powder
Water (or Milk *Optional (For thinning out your mix if it's too thick))

Steps:

  • Add all of your ingredients into a blender or food processor
  • Blend or process until smooth
  • If your mix is too thick you can thin it out by adding in a little water or milk, 1-2 ounces at a time. This will depend on how much liquid your cottage cheese has.
  • Turn a burner on medium heat, coat a pan with some non-stick cooking spray, pour your mix in, and cook each side for 1-2 minutes

Nutrition Facts : Fat 9 g, SaturatedFat 5.5 g, Sodium 402 mg, Protein 26.5 g, Carbohydrate 23 g, Calories 229 kcal, Sugar 5 g, Fiber 10 g, ServingSize 1 serving

FLUFFY PANCAKES



Fluffy pancakes image

Fluffy American-style pancakes are a blank canvas for toppings like blueberries and bacon - great for breakfast in bed. Why not get the kids to help?

Provided by Barney Desmazery

Categories     Breakfast

Time 30m

Yield Makes 6

Number Of Ingredients 9

8 slices pancetta, to serve (optional)
sunflower oil and butter, for cooking
blueberries, to serve (optional)
300g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
2 medium eggs
1 tbsp maple syrup, plus extra to serve
300ml milk

Steps:

  • If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
  • To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
  • Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, we made 20cm pancakes for a serving size of one per person, or if you are very hungry, two per person. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.

Nutrition Facts : Calories 251 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

FLUFFY PANCAKES RECIPE BY TASTY



Fluffy Pancakes Recipe by Tasty image

Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup

Provided by Frank Tiu

Categories     Breakfast

Time 35m

Yield 4 pancakes

Number Of Ingredients 7

4 cups flour, sifted
4 tablespoons baking powder
4 cups milk, warm to the touch
¾ cup butter, melted
3 egg yolks
4 egg whites
maple syrup, to serve

Steps:

  • Whisk together the flour and baking powder in a large bowl.
  • In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  • In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  • Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
  • Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
  • Serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams

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