"These protein-packed pancakes deliver nearly double the protein of regular pancakes while using only half the flour! Using small curd cottage cheese melts into the batter and makes an tender interior that actually tastes like French toast! Each pancake has over 7 grams of protein, and my entire family loves them. I've made these so many times and this recipe has become a reader favorite."
"Small curd cottage cheese: This type of cottage cheese has smaller curds, which allow the cheese to mostly melt into the pancake texture when cooked. Eggs: Eggs act as a binder, holding together the texture of this pancake. All purpose flour: You'll need a little flour to help these come together. For gluten-free, substitute gluten free 1-for-1 flour or oat flour."
Cottage cheese pancakes combine small-curd cottage cheese, eggs, a small amount of all-purpose flour, maple syrup, vanilla, baking powder, and salt. Small curd cottage cheese mostly melts into the batter, producing a tender interior that resembles French toast and minimizes visible curds. Each pancake provides over 7 grams of protein, roughly double that of regular pancakes while using half the flour. Eggs serve as the binder while flour helps the batter hold together; gluten-free substitutions include 1-for-1 gluten-free flour or oat flour. Pure maple syrup, honey, or agave can be used as sweeteners. The recipe yields a big batch of fluffy, ample-sized pancakes enjoyed by families.
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