I am not one of those “don’t have time for breakfast” people. I will straight up wake up early to ensure I have time to eat something filling and nutritious. I try to keep my breakfasts higher in protein, ensuring I’m balancing my blood sugar and staying full until lunch. Typically, I’m an eggs girl, but (especially on weekends), I love to make higher protein pancakes or waffles. Normally, I lean on Greek yogurt to bump up the protein while maintaining a great texture, but with cottage cheese having a major moment lately, I wanted to see how it performed in pancake form. The results were insanely tasty and I’m so excited to share them – introducing Cottage Cheese Pancakes (with easy blueberry compote).
These pancakes capture the essence of comfort food while aligning seamlessly with your Weight Watchers goals. They’re 2 WW points for 3 pancakes (including the compote topping), and the texture of these is insane. If you don’t like cottage cheese, I recommend blending the batter so they’re smooth; however, I purposely didn’t and I LOVE the result. The curds in the cottage cheese melt and create perfectly crispy edges on these pancakes that are fluffy in the centers. Hope you love these as much as we do!
Making Cottage Cheese Pancakes
Picture this: fluffy, golden pancakes that practically melt in your mouth. But here’s the twist – instead of traditional ingredients, we’ve turned to cottage cheese, eggs, and a hint of vanilla extract to craft these delectable pancakes. They are the epitome of wholesome indulgence.
The use of cottage cheese not only infuses these pancakes with a delightful creaminess but also adds a protein punch that will keep you feeling satisfied and energized throughout your day. The eggs bind everything together, giving these pancakes their characteristic fluffiness.
To enhance the flavor, we’ve added a touch of monk fruit sweetener, which brings a delightful sweetness without the added sugar. It’s a small but essential ingredient that elevates these pancakes to a whole new level. The baking powder adds that essential lift, making these pancakes light and airy. And to bring it all together, a half-cup of flour helps create the perfect pancake texture.
Creating these pancakes couldn’t be simpler. Just mix (or blend) the cottage cheese, eggs, vanilla extract, monk fruit sweetener, baking powder, and flour until you have a smooth, consistent batter. Then, it’s time to cook up your pancakes on a hot griddle or skillet until they’re beautifully golden on both sides.
What you’re left with is a stack of pancakes that are not only light and fluffy but also perfectly guilt-free. If you want to add the blueberry compote, you’ll just add blueberries, monk fruit sweetener, and a squeeze of lemon juice to a saucepan over medium heat. Mix well and simmer on medium heat for 5-8 minutes, until the berries burst and it’s all dark in color. Pour compote over finished pancakes and enjoy!
Cottage Cheese Pancakes
Equipment
- Mixing Bowl
- Blender optional
- Skillet
- Sauce pan optional
Ingredients
- 3/4 cups fat free cottage cheese
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp monk fruit sweetener
- 1/2 tbsp baking powder
- 1/2 cup flour
- 1.5 cups blueberries
- 1.5 tbsp monk fruit
- Small squeeze of lemon juice optional
Instructions
- Mix up (or blend) batter ingredients while heating a skillet over medium heat.
- Spray well with cooking spray and spoon 3 tablespoons of batter into the pan.
- Cook until golden brown (about 2 min) and bubbles form, then flip and cook all the way through.
- Add compote ingredients to small saucepan over medium heat. Stew for 5-6 min, until juicy, darkened, and berries begin to burst. Spoon over pancakes and enjoy!
1 thought on “Cottage Cheese Pancakes”
Made these this morning. So good