Cottage Cheese Pancakes

August 29-September 4

This week’s recipe is for those out there who feel they don’t have enough time for a tasty breakfast before work. has it listed as 4 1/2 of 5 stars and I agree. My wife has made these pancakes* with a fried egg and side of Canadian bacon in less than 20 minutes before. That still leaves enough time to brush the teeth, tie the shoes and catch the bus up the coast. Don’t leave the house hungry. You’re commuter friend’s will appreciate your chipper mood after a good breakfast.

*Cook’s Tips: Rather than simply mixing the ingredients in a bowl, combine them in the blender for a smoother, fluffier texture. And for our healthier version, replace the flour with whole wheat flour and the oil with applesauce. Add flax seeds or chia seeds for a nutty flavor and extra health benefits.

1 c. cottage cheese
1/3 c. all-purpose flour
2T. vegetable oil
3 eggs, lightly beaten
cooking spray

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

Online Recipe from

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3 Responses to Cottage Cheese Pancakes

  1. Steph K says:

    At a cooking class a couple of weeks ago, the chef commented on the poor quality of wheat in the US and suggested that we are all better off using the best organic flour we can find (he suggested King Arthur). Just thought I would pass along!

  2. Steph K. says:

    We tried these using organic AP flour, applesauce, blueberries and the blender technique. They have a really unique, creamy texture, almost crepe-like. I like how the cottage cheese and eggs work some protein into a pancake. Yummy and super easy as you suggest!

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