Low Fat Cottage Cheese Pancakes
Fluffy, protein-packed, and delightfully wholesome, these Low Fat Cottage Cheese Pancakes are a guilt-free breakfast option you’ll love. Made with creamy low-fat cottage cheese, nutrient-rich oat flour, and naturally sweetened with a touch of honey, these pancakes strike the perfect balance between indulgence and health. The batter comes together in just minutes, featuring simple ingredients like vanilla extract for a subtle hint of flavor and low-fat milk for extra moisture. Cooked to golden perfection in a lightly greased skillet, these pancakes are perfect for those seeking a high-protein, low-fat alternative to traditional recipes. Top them with fresh berries or sliced bananas for a burst of natural sweetness, and enjoy a satisfying start to your day. Perfect for busy mornings or a leisurely brunch, this recipe is proof that comfort food can be both nutritious and delicious.
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Recipe Information
Ingredients
- 1 cup Low-fat cottage cheese
- 3 large Eggs
- 1 cup Oat flour
- 0.25 cup Low-fat milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 0.25 teaspoon Salt
- 1 tablespoon Olive oil or cooking spray
- 1 for topping Optional: fresh berries or sliced bananas
Instructions
In a large mixing bowl, combine the low-fat cottage cheese, eggs, and honey. Stir until smooth and well incorporated.
Add the oat flour, baking powder, vanilla extract, and salt to the mixture. Stir to combine, ensuring there are no lumps, and the batter is smooth.
Gradually add the low-fat milk to the batter, stirring until the mixture is of a smooth and pourable consistency.
Heat a non-stick skillet or griddle over medium heat and lightly coat with olive oil or cooking spray.
Using a ladle or 1/4 cup measuring cup, pour batter onto the heated skillet, forming pancakes.
Cook the pancakes for about 2-3 minutes on the first side, or until bubbles start to form on the surface and the edges appear set.
Gently flip the pancakes using a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Repeat the process with the remaining batter, adding more oil or cooking spray to the pan as needed.
Serve the pancakes warm, topped with fresh berries or sliced bananas if desired.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 35.3 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 452 mg | 35% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
