This isn’t really a blog about cakes, but it IS about pancakes. Cottage cakes are protein-rich, tender and delicious. This recipe for cottage cakes is the only type of pancakes that my kids want. They don’t really care for the big, fluffy type, as they say, they soak up the syrup and get soggy. This recipe is quick, easy and the batter can be made ahead-of-time.
I find cottage crepes to be the perfect balance between crepes and pancakes, but less work and mess.
If your kids are athletes, or even if they’re not, this recipe is a winner. Eggs add protein and the cottage cheese adds calcium (and protein). Remember, one large egg contains 6 g of protein and is only 70 calories.
If you are looking for a lower-carb pancake recipe, this is perfect for you. I haven’t tried out different types of flour since we don’t have any gluten allergies, but it’s an easy recipe to experiment with.
I make the batter in my blender—less fuss and muss.
This recipe comes from one of Alberta’s most famous cookbook authors, Jean Pare. Her Company’s Coming 16 series of cookbooks includes a whopping 258 titles. and many grace my bookshelves. She even has a special one all about eggs! Would you like to win a copy? Comment on our Facebook page and be entered to win your own a copy, along with a coupon for a dozen eggs!
Protein Pancakes with Cottage Cheese
- Serves: 4
- Cooking Time: 15 MINS
- Total Calories: CALS
Nutrients per serving:
- Place all ingredients in a blender. Process until smooth.
- Heat griddle or electric frying pan and spray with canola oil. Fry cottage cakes in batches and serve with maple syrup and your favorite fruit.
- 6 large eggs
- 1 cup regular cottage cheese (you can use any type)
- 1/2 cup all purpose flour
- 2 tbsp. canola oil
- 2 tbsp. milk
- 2 tsp. sugar
- 1 tsp. vanilla