Cottage Cheese Pancakes

Servings: 12 pancakes

Ingredients

• 1 1/4 cup flour of choice (all-purpose, oat, gluten free)

• 2 tsp baking powder

• 1 cup cottage cheese

• 3 large eggs

• 2 tbsp milk

• 2 tbsp coconut oil (melted and cooled)

• 1 tbsp maple syrup (plus more for serving)

• 1 tsp vanilla extract

Instructions

1. In a large bowl, combine the dry ingredients and whisk.

2. Add the cottage cheese, eggs, and milk to the blender and blend until smooth.

3. Add the blended ingredients to the dry ingredients and stir gently.

4. Stir in the coconut oil, maple syrup, and vanilla.

5. Heat in a non-stick over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.

6. Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

7. Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy.

Notes

• Cool completely and refrigerate for up to 4 days or freeze up to 2 months.

Recipe and photo credit: https://www.jaroflemons.com/cottage-cheese-pancakes/#wprm-recipe-container-154350