Low‑Fat Cottage Cheese Pancakes – 25-Minute Recipe
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.
Recipe by Noah Perlo· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 6 cups low fat cottage cheese
- 12 whole eggs
- 3 tsp vanilla extract
- 12 tbsp sugar‑free maple syrup
- 3 3/4 cups self‑rising flour
- 6 3/10 oz stevia chocolate chips
Instructions
- 1Gather all ingredients and equipment: a large mixing bowl, whisk, non‑stick skillet, spatula, and measuring cups/spoons.
- 2In 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.
- 3Sift 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.
- 4Stir in the stevia chocolate chips, reserving a small handful for topping the finished pancakes if desired.
- 5Place 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.
- 6Using 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.
- 7Cook 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.
- 8Transfer the cooked pancake to a warm plate and repeat the process with the remaining batter, greasing the skillet as needed.
- 9Once all pancakes are cooked, keep them warm in a low oven (about 200°F/194°F) while you finish the batch.
- 10Serve the pancakes hot, optionally sprinkling the reserved chocolate chips on top and drizzling with additional sugar‑free maple syrup.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Whisk until smooth
Whisk the cottage cheese, eggs, vanilla and maple syrup until the mixture is completely smooth with no lumps.
Fold flour gently
Fold the sifted self‑rising flour into the wet mixture just until combined, avoiding over‑mixing.
Pre‑heat skillet briefly
Heat the non‑stick skillet for 1–2 minutes until a drop of water sizzles before adding batter.
Keep pancakes warm
Transfer cooked pancakes to a warm oven (about 200 °F/90 °C) while you finish the batch.
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Cooking context
25 min estimated total time for 30 servings.
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Frequently asked questions
- How long does it take to make Low‑Fat Cottage Cheese Pancakes?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Low‑Fat Cottage Cheese Pancakes recipe make?
- This recipe makes 30 servings as written; ingredient quantities on this page can be scaled.
- Where does this Low‑Fat Cottage Cheese Pancakes recipe come from?
- It was shared by Noah Perlo on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.