Whole-grain cottage cheese pancakes with fluffy texture
Fluffy, whole-grain cottage cheese pancakes offer a nutritious twist on a breakfast classic. Made with whole-grain wheat flour, lowfat cottage cheese, and a touch of sugar, these pancakes are perfect for a healthy start to your day. Enjoy their light and fluffy texture, balanced with the richness of eggs, milk, and a hint of vegetable oil. Ideal for family breakfasts or brunches, this recipe combines wholesome ingredients to create delicious, protein-packed pancakes that everyone will love.
- 17 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 6 Servings
- 8 Ingredients
Whole-grain cottage cheese pancakes are a healthy and delicious breakfast option that combine the nutritional benefits of whole grains with the rich protein content of cottage cheese. These pancakes have a fluffy texture and a delightful taste that will make them a favorite in your household. They are simple to make and perfect for a nutritious start to your day.
Ingredients:
Instructions:
- In a medium mixing bowl, whisk together the whole-grain wheat flour, baking soda, salt, and sugar. Set aside.
- In a large mixing bowl, lightly beat the eggs with a whisk.
- Add the cottage cheese, milk, and vegetable oil to the eggs. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredient mixture, stirring gently with a spatula or a wooden spoon until just combined. Make sure not to overmix to keep the texture fluffy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of vegetable oil or cooking spray if needed.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Spread the batter slightly with the back of a spoon if needed.
- Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
- Carefully flip the pancake and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Adjust the heat as necessary to ensure the pancakes cook evenly and do not burn.
- Transfer the cooked pancakes to a plate and keep warm. Repeat the cooking process with the remaining batter.
- Serve the pancakes immediately with your favorite toppings such as fresh fruit, maple syrup, yogurt, or honey.
Tips:
- Ensure your baking soda is fresh to achieve maximum fluffiness in your pancakes.
- Beat the eggs well before incorporating them into the batter to add extra air and lightness.
- Use a non-stick skillet or griddle to cook the pancakes, and preheat it properly to ensure even cooking and browning.
- Cook the pancakes on medium heat to ensure they cook through without burning on the outside.
- If you prefer a smoother texture, you can blend the cottage cheese before adding it to the batter.
- Let the batter rest for a few minutes before cooking to allow the flour to fully hydrate and the baking soda to activate.
- Experiment with mix-ins like blueberries, walnuts, or chocolate chips to add variety to your pancakes.
Whole-grain cottage cheese pancakes are an excellent way to enjoy a wholesome breakfast that is both delicious and nutritious. With their fluffy texture and rich flavor, these pancakes are sure to become a staple in your mornings. Serve with fresh fruits, a dollop of yogurt, or a drizzle of maple syrup for an added touch of sweetness.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.12g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 2.23g | 7% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 140mg | 26% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 1.18mg | 7% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.73ug | 30% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 0.59ug | 0% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.45mg | 13% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 190mg | 6% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 1.34mg | 12% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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