Recipe by Jennifer
"The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggs, lightly beaten
This recipe actually turned out really good. It does sound odd but it tasted really good with a few changes: 1) I used my food processor for the cottage cheese because I prefer without the lumps. 2) I added 1/2 teaspoon of vanilla extract. 3) Used whole wheat flour instead of white. 4) I also added 1/2 tsp of baking powder. I didn't use any sugar because with the maple syrup was enought for my taste. It's a great breakfast with a great source of protein and no fat, if you use fat free cottage cheese. Thanks for the recipe Jennifer, I will definitely make it again!
I will never make this again.
I've been making these for years using 1/4 cup whole wheat flour instead of the 1/3 cup white. Everyone is surprised that they taste so good, even those who hate cottage cheese! Great plain or with a bit of orange marmalade or jam. My only indulgence is to butter the griddle a teeny bit. Delicious!
I made these for my family yesterday...my kids are usually pretty picky, but even they said these pancakes were great!! I like the recipe because it's so easy, and it packs a lot of protein into pancakes. I'm always looking for fun, new pancake and waffle recipes, and I'll definitely be using this one again.
Very tender and delicious. I used an immersion blender to smooth the cottage cheese before mixing in the other ingredients. I used whole wheat flour instead of white, added a pinch of salt and a bit of vanilla. A nice, healthy breakfast option.
These really taste like a cheese blintz without any of the fuss. I absolutely loved this recipe. They are delicious eaten plain, but any fruit compote, jelly, jam, or syrup would be inspiring. I added a pinch of salt to make sure the flavour wasn't flat. And you could easily turn these into a desert pastry by adding a small amount of sugar to the batter.
I submitted the original recipe, and have loved all the comments because now I love these even more with the changes! I think it now deserves 5 stars, for the improved taste, quality and relative healthiness. Here's how I now make these: 1) substitute whole wheat flour for the white; 2) substitute unsweetened applesauce for the oil; 3) add some cinnamon and vanilla. They taste better this way, plus I feel better about feeding them to my child.
Oh yes, and the amount as written does NOT make enough... always at least double the recipe. Actually when I make these, I usually make a 4x recipe and that results in a pretty normal amount of pancakes for my family.
So fluffy and delicious. It's also high in protein and low in carbs. Next time I will substitute ground rolled oats for the flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Cheese Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tall, fluffy pancakes.
A great pancake with 100% buckwheat flour!
See how to make light and fluffy pancakes without the gluten.