Cottage cheese is the secret ingredient in these quick and easy, skinny pancakes! They are a little trickier to flip than traditional pancakes but be patient. Serve with fresh fruit compote.
3 people made this
340g cottage cheese
4 large eggs eggs
2 tablespoons plain flour
2 tablespoons coconut oil
1/2 teaspoon vanilla extract
Method Prep:10min › Cook:5min › Ready in:15min
Blend cottage cheese, eggs, flour, coconut oil and vanilla extract together in a blender until batter is smooth.
Heat a lightly oiled non-stick pan or flat griddle over medium-high heat. Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.