Fluffy pancakes with cottage cheese
I love recipes that taste a bit like the weekend while also working on an ordinary Tuesday.
These pancakes become soft, fluffy, and quite filling thanks to the cottage cheese. The taste is quite mild, so even those who are usually skeptical of cottage cheese can relax. It mostly does its job in the background.
What you need
- 400 g cottage cheese
- 3-4 eggs
- 125 g oat flour or wheat flour
- 1 tsp baking powder
- 30–60 ml milk
- A small pinch of salt
- Optional: 25 g vanilla-flavored protein powder
- A little butter or coconut oil for frying
If you are lactose intolerant, the recipe works just as well with lactose-free cottage cheese and milk.
Instructions
Process the cottage cheese, eggs, and 30 ml of milk with an immersion blender or standard blender until the mixture is relatively smooth.
Stir in the flour, baking powder, salt, and optional protein powder. Let the batter rest for five to ten minutes. This gives the flour time to absorb the liquid and makes the pancakes easier to fry.
If the batter is very thick, add a little more milk. It should be thicker than regular pancake batter, but still pourable in the pan.
Fry small pancakes over medium heat. Wait until the edges have set and small bubbles start to appear on top before flipping them. Don't turn the heat up too high; these need a bit more patience than classic, thin pancakes.
Serve them with berries, banana, yogurt, nut butter, or some maple syrup. Or all of the above. No need to be modest once the pancakes are on the table....