Description
Delicious and fluffy pancakes made with cottage cheese and whipped egg whites, perfect for a healthy breakfast!
Ingredients
Scale
- 3 large eggs (whites and yolks separated)
- 3/4 cup 4% cottage cheese
- 2 teaspoons vanilla extract
- 3 Tablespoons cane sugar
- 3/4 cup + 1 Tablespoon all-purpose flour (spooned and leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 Tablespoons water
- as needed avocado oil spray
Instructions
- In a blender, combine the egg yolks, cottage cheese and vanilla and blend until smooth, about 1 minute.
- In a large bowl, whisk the egg whites with sugar until medium-stiff peaks form (can take 6-8 minutes). Use an electric mixer to speed up the process.
- Slowly and gently, fold the blended yolk mixture into the whipped egg whites, just until combined.
- In a medium bowl whisk the flour, baking powder and salt.
- Fold the flour mixture into the liquid batter just until combined. Don’t overmix otherwise the batter will deflate!
- Heat a non-stick fry pan over medium-low heat. Lightly grease with avocado oil cooking spray.
- Scoop 2 heaping tablespoons of batter (each tablespoon on top of the other) into the skillet. Repeat two more times so there are 3 pancakes in the pan total. Use the back of the measuring spoon to slightly nudge the batter into a round shape (so it resembles a pancake).
- Pour 1 tbsp of water into your skillet, avoiding the pancake batter, cover the pan and cook for 2 minutes.
- Uncover the pan, repeat one more time with a second dollop (2 tbsp per pancake) of batter on top of each pancake, cover again, and cook for 3 more minutes. Do NOT add any more water.
- Uncover the pan, flip the pancakes and cook uncovered for 4 more minutes.
- Carefully transfer pancakes to a wire rack to cool (to prevent them from deflating).
- Wipe out the pan with a paper towel (otherwise the next batch of pancakes may look burnt from old oil) and repeat the cooking process (steps 7 through 11) to make 3 more pancakes.
- Serve right away with your favorite pancake toppings and enjoy!
Notes
- These pancakes are best served immediately, but can also be stored in the fridge for up to 2 days.
- Reheat in a skillet or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg