Fluffy Cottage Cheese Pancakes

Ingredients

• 1 cup Cottage Cheese
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Maple Syrup
• ½ cups All-purpose Flour
• ¼ cups Whole Wheat Flour
• 2 teaspoons Baking Powder
• 3 Tablespoons Butter, Or As Needed For Putting On Your Griddle

Preparation Instructions

Puree the cottage cheese and eggs in a food processor for about 30 seconds. Add in the rest of the ingredients (except the butter) in the order listed and pulse just until combined.

Preheat a griddle, skillet, or any flat bottomed pan on medium/low heat. The pancakes need to be cooked on a lower heat for a little longer than normal pancakes.

Add some butter to the pan if you’re pan isn’t non-stick. If it is, you probably won’t need any additional butter to prevent sticking. Scoop the pancake batter onto the preheated griddle using a spoon. I made mine silver dollar size. Make as many pancakes at one time as your skillet can hold. Cook the pancakes for about 4 minutes per side. The outside of the pancakes will be a deep golden brown when they’re done, not a light golden brown.

Serve immediately with fresh berries and maple syrup.

This recipe makes about 12-14 pancakes. Not huge ones, more like silver dollar size pancakes.