Cottage cheese pancakes

    15 min

    Sugar free pancakes packed with protein thanks to two main ingredients: cottage cheese and eggs. Serve with fresh fruit coulis, honey, maple syrup or whatever your heart desires!

    5 people made this

    Serves: 4 

    • 225g cottage cheese
    • 40g plain flour
    • 2 tablespoons vegetable oil
    • 3 eggs
    • cooking spray for frying

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Whisk together the cottage cheese, flour, oil and eggs in a large bowl.
    2. Heat a large frying pan over medium heat, and coat with cooking spray or a bit of butter or oil. Pour in pancake batter, using 60 to 75ml for each pancake. Cook until bubbles appear on the surface. Flip and cook until browned on the other side.


    You can add your favourite flavourings such as ground cinnamon, vanilla extract or lemon zest.


    Cottage cheese pancakes
    Cottage cheese pancakes

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    Reviews in English (13)


    Loved them! So easy to make. My one year old son loved them too. I followed to the letter except for adding some cinnamon. Next time I'll add even more cinnamon and also a pinch of salt. I served with fig jam.  -  25 Jan 2017


    I used 1/2 cup almond flour and no oil, just lots of butter on the grille.  -  25 Feb 2018  (Review from Allrecipes US | Canada)


    I've been making this for decades. I used to always make it when our kids were little and we had a long day outing ahead - the high protein content really satisfied them so that they didn't get hungry again for hours! I do have a few changes: 1. Put ingredients in the blender and the pour into pan. It tastes better when the batter is smooth plus its easier this way! 2. Halve the oil. I only use 1 Tablespoon per recipe (I usually double the recipe so 2 T oil total). 3. I'm gluten intolerant now so I've adapted the recipe replacing the flour with Pamela's baking & pancake mix (same amount as called for in recipe). Still tastes great. Also, unlike regular pancakes, these are delicious reheated the next day! I also tried saving the batter to make again but it turns out better and is simpler to just make all the pancakes at one and then store the leftovers in the fridge for the next day (or two). My favorite topping is with applesauce & a little maple syrup. My husband prefers with strawberries & Cool Whip.  -  10 Feb 2018  (Review from Allrecipes US | Canada)

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