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Low‑Fat Cottage Cheese Pancakes

Fluffy, protein‑packed pancakes made with low‑fat cottage cheese and stevia‑sweetened chocolate chips. They stay moist, are low in calories, and are perfect for a nutritious breakfast or meal‑prep option.

Maker: Noah Perlo

From: Instagram(view original)

Low‑Fat Cottage Cheese Pancakes

Prep Time

10 min

Cook Time

15 min

Servings

Tags

BreakfastPancakesVegetarianHigh‑ProteinMeal Prep

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Recipe details are AI-assisted from Noah Perlo. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

25 min estimated total time for 30 servings.

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BreakfastPancakesVegetarianHigh‑Protein

Ingredients

  • 6 cup low fat cottage cheese
  • 12 whole eggs
  • 3 tsp vanilla extract
  • 12 tbsp sugar‑free maple syrup
  • 3 3/4 cup self‑rising flour
  • 6 3/10 oz stevia chocolate chips

Instructions

  1. 1
    Gather all ingredients and equipment: a large mixing bowl, whisk, non‑stick skillet, spatula, and measuring cups/spoons.
  2. 2
    In the large bowl, whisk together the low‑fat cottage cheese, whole eggs, vanilla extract, and sugar‑free maple syrup until the mixture is completely smooth and no lumps remain.
  3. 3
    Sift the self‑rising flour into a separate bowl to aerate it, then gently fold the flour into the wet mixture, stirring just until combined; the batter will be thick but should have no visible flour pockets.
  4. 4
    Stir in the stevia chocolate chips, reserving a small handful for topping the finished pancakes if desired.
  5. 5
    Place a non‑stick skillet over medium heat and lightly grease it with a small amount of cooking spray or a dab of oil; allow the skillet to heat for about 1–2 minutes until a drop of water sizzles.
  6. 6
    Using a 1/4‑cup measuring cup, pour batter onto the skillet, spreading gently with the back of the cup to form an even circle about 3‑4 inches in diameter.
  7. 7
    Cook the pancake for 2–3 minutes, or until bubbles appear on the surface and the edges look set; then flip with a spatula and cook the other side for another 2 minutes until golden brown.
  8. 8
    Transfer the cooked pancake to a warm plate and repeat the process with the remaining batter, greasing the skillet as needed.
  9. 9
    Once all pancakes are cooked, keep them warm in a low oven (about 200°F/194°F) while you finish the batch.
  10. 10
    Serve the pancakes hot, optionally sprinkling the reserved chocolate chips on top and drizzling with additional sugar‑free maple syrup.