4 Ingredient Cottage Cheese Pancakes Recipes

4-INGREDIENT COTTAGE CHEESE PANCAKES

Steps:

• Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
• Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
• Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
• Serve plain or with favorite topping.

COTTAGE CHEESE PANCAKES

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

COTTAGE CHEESE PANCAKES

Steps:

• Combine all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
• Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
• Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.

COTTAGE CHEESE PANCAKES

Steps:

• Add all ingredients to a blender.
• Blend until smooth.
• Pour onto hot griddle that has been sprayed with nonstick cooking spray or butter.
• Let cook until browned on bottom and bubbly on top. Flip and cook on the other side.
• Eat with maple syrup or add fillings and roll up or fold like a crepe.

COTTAGE CHEESE PANCAKES RECIPE - (4.2/5)

Steps:

• Place the first 4 ingredients in a bowl and whisk. In a separate bowl whisk the dry ingredients. Pour the dry mixture into the wet mixture and stir until just combined. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tablespoon of the mixture onto the griddle for each pancake. Cook for 2 minutes on each side or until pancakes are set and golden. Serve with butter and syrup -- or even some fresh mixed berries. Serving Size Servings per Recipe Makes 20-25 pancakes Amount per Serving: Total Calories 30 Total Fat 0g Cholesterol 0mg Sodium 100mg Total Carbohydrates 5g Dietary Fiber 0g Sugars 2g Protein 2g *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

COTTAGE CHEESE PANCAKES

Steps:

• Gather the ingredients.
• In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but that's the texture that's needed.
• In a separate bowl, add the baking soda to the flour.
• Sift the flour mixture over the cheese and egg batter and whisk thoroughly until there are no flour lumps. The batter is ready when it is light and frothy with bubbles on the surface. Set aside.
• Heat a large non-stick skillet over medium heat. Add some butter to sufficiently grease the pan and drop 1/4 cup of the batter into the pan.
• Cook on one side for 2 to 3 minutes until bubbles are forming on the surface.
• Flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time. Remove from the pan and wrap in a tea cloth to keep warm while you repeat the process with the remaining butter and pancake batter.
• Serve your pancakes warm with your favorite sides.
• Enjoy!

RUSSIAN COTTAGE CHEESE PANCAKES RECIPE - (4.6/5)

Steps:

• Directions

OATMEAL COTTAGE CHEESE PANCAKES

Steps:

• Add one cup each of quick oats, egg white and cottage cheese to a blender. Blend on high until combined and smooth.
• Let the pancake batter rest for about 5 minutes to allow it to thicken up a bit.
• Heat a non-stick pan over medium-high heat and then add a tsp of grapeseed oil to coat the pan. Pour the batter into the pan to create 4" pancake rounds.
• Cook until they begin to bubble and then flip. Allow them to cook for about another 30 seconds or until cooked through. Remove from the pan. Serve with Greek yogurt, more cottage cheese, berries, jam or peanut butter.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.