Although pancakes are best made fresh, these are actually better if you make them in advance! Using cottage cheese in pancakes can cause a bit of a squishy texture in the middle, so allowing them to sit in the fridge overnight helps with that. They still taste light and fluffy though. No one will know guess the secret ingredient.
Yield: 15 pancakes using a 1/4 cup scoop to pour batter
2 cups of all-purpose flour
2 tbsp baking powder
2 tbsp of sugar
1 tsp of vanilla extract
2 tbsp of canola oil
1/4 cup of sugar
1/4 cup egg whites
1 1/4 skim milk
1 cup of 1% cottage cheese, puréed
extra oil for frying
Use an immersion blender to purée the cottage cheese.
Mix all dry ingredients.
Add wet ingredients.
Heat up a frying pan or flat grill on medium heat.
Measure out 1 tsp of canola oil to add to your frying pan (cooking spray works also).
Use 1/4 cup measuring cup to pour your batter. Three pancakes fit on my frying pan.
Flip pancakes once they start to bubble.
Put on a cooling rack once golden brown.
A note if you are tracking your macros. The oil used for frying is not included in the nutrition facts table. Make sure you track the added fat.
Top with maple syrup (1 tsp = 4g of sugar), berries, yogurt, or peanut butter, the choices are endless!