These are pancakes for people who don’t really like pancakes…or cottage cheese! The cottage cheese disappears entirely, leaving behind something unexpectedly light and almost soufflé-like. The flavor lands (I swear!) somewhere in the realm of strawberry cheesecake.
I like to serve these with maple-macerated strawberries, which soften into a slightly-sweet syrup. This whole thing comes together quickly and without much effort—within a few minutes, you have a very satisfying breakfast.
Protein Pancakes with Maple-Macerated Strawberries
Ingredients
- 1 cup strawberries, halved
- 2 tablespoons maple syrup, plus more for serving
- ⅔ cup cottage cheese
- 2 large eggs
- 4 teaspoons granulated sugar
- 1 large pinch Kosher salt
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Salted (or unsalted butter) for frying pancakes
Preparation
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In a small bowl, stir together the strawberries and maple syrup and set aside to macerate.
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Meanwhile, prepare the pancakes: Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in the flour and baking powder last.
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Heat a nonstick skillet or griddle over medium heat. Melt about a teaspoon of butter and pour in ⅓ cup of the pancake batter. Cook 3+ minutes on the first side, then flip and continue cooking 2-3 minutes, or until the pancake has set. Plate, then continue with the rest of the batter. You should get five large pancakes out of this recipe.
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Serve with strawberry maple syrup either on the side or on top!
For another simple, protein-forward breakfast, try my Overnight Oats with Greek Yogurt.
Bon Appétit!
xx—BB
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