FLOURLESS COTTAGE CHEESE PANCAKES RECIPE

Servings & Nutrition:

• Yield: ~6 pancakes

• Prep Time: 3 minutes

• Cook Time: 10 minutes

• Total Time: ~13 minutes

• Protein (per 2 pancakes): ~18–20g

• Carbs: ~4–5g

• WW Points: ~2–3 per serving (depends on sugar used)

Ingredients:

• 200g cottage cheese (~¾ cup, small curd or whipped)

• 2 large eggs

• 1 tbsp sugar or sweetener (optional)

• 1 tsp vanilla extract

• Pinch of cinnamon or nutmeg

• Zest of lemon or orange

• 1–2 tbsp protein powder (vanilla or unflavored)

• Greek yogurt, nut butter, sugar-free jam

• Cream cheese + berries

• Cocoa drizzle + crushed nuts

Instructions:

1. Blend the Batter

• Add cottage cheese, eggs, and sugar to a blender or food processor.

• Blend until completely smooth and pourable.

2. Heat the Pan

• Heat a nonstick skillet over medium-low heat.

• Lightly grease with cooking spray or butter.

3. Cook the Pancakes

• Pour 2–3 tbsp batter per pancake into the pan.

• Use the back of a spoon to spread into a thin circle.

• Cook for 2–3 minutes per side, flipping gently once edges lift easily.

4. Fill or Stack & Serve

• Roll with your favorite filling or stack and top with fruit, syrup, or cream.

Variations:

• Savory Version: Skip sugar, add salt, herbs, and fill with smoked salmon or avocado.

• Chocolate Pancakes: Add 1 tbsp cocoa powder + sugar-free chocolate chips.

• Protein Boost: Add 1 scoop vanilla whey or plant protein to batter.

Tips:

• Don’t skip blending — it smooths the curds for a crepe-like texture.

• Use medium-low heat to prevent burning and allow gentle browning.

• If the batter is too thick, thin it with 1–2 tbsp almond milk.

Storage:

• Refrigerate for up to 3 days, stacked with parchment between.

• Reheat in a nonstick skillet or microwave for 30 seconds.

• Freezes well — roll with filling, freeze, and toast later!