My mom used to make these when we were kids. Now I understood why! You’d never guess they have cottage cheese in them so even picky eaters will love them. The extra punch of protein for a filling breakfast is great, they freeze and microwave easily and are quick to make.
Ingredients:
| 2 cups | Flour – White, Spelt or Wheat works fine too |
| 1 tsp | Baking soda |
| ½ tsp | Salt |
| 4 tbsp | Sugar |
| 8 | Eggs |
| 2 cups | Cottage cheese (large or small curd) |
| 1 cup | Milk (I use 1%) |
| 4 tbsp | Oil (I use Grapeseed but Canola works well) |
| 2 cups | Optional Add Ins – Plain is great but I like blueberries, chocolate chips, bananas, nuts.. |
Directions:
Combine all ingredients. Pour in ¼ cups scoops onto hot griddle. Sprinkle a heaping tbsp topping on top. Serve with a pat of butter, maple syrup and more topping. If the pancakes stick add another tbsp of oil to the batter. If you don’t want any white specks in the pancakes you can blend or puree the batter so the cottage cheese isn’t noticeable. I like to flash freeze leftovers on a wire rack and then transfer them to a bag so they don’t stick together.