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Protein Cottage Cheese Pancakes

Pancakes that tick every box: fluffy, protein-packed and lighter in calories than classic pancakes. Provided you eat them plain, of course 😉

Prep: 5 min Cooking: 15 min

The ultimate breakfast BANGER!

Ingredients

  • 450 g cottage cheese (or ½ plain skyr / ½ fromage blanc)
  • 4 whole eggs
  • 120 g T65 white flour (or all-purpose flour)
  • 2 tsp dry baker's yeast
  • 2 tbsp brown sugar (or maple syrup)
  • 2 pods vanilla, scraped (or 2 tsp vanilla extract)
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 2 tbsp ground chia seeds (optional)
  • salted butter for cooking

Method

  1. Mix the dry ingredients: flour + cinnamon + yeast + salt.
  2. Blend the wet ingredients (in a food processor or by hand): cottage cheese + sugar + eggs + vanilla, until smooth.
  3. Combine the dry ingredients with the wet ingredients, gently at first until harmonious, then vigorously.
  4. (Optional) Let the batter rest for a light fermentation and even fluffier pancakes. It also keeps very well for 24h in the fridge.
  5. Cooking: gently drop a tablespoon of batter, preferably onto a buttered non-stick pan, over medium-low heat, about 4 minutes per side. Patience and a not-too-hot pan make all the difference!

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