Cottage Cheese Pancakes with Raspberry Compote

Prep Time: 15 mins | Cook Time: 10 mins | Course: Breakfast | Serves: 5

High protein cottage cheese pancakes are light and delicious. Serve with a warm raspberry compote and butter or maple syrup as desired. My recipe made about 20 3” pancakes. I call for a lot of whisking, this helps to blend the curds of cottage cheese even smaller. Inspired by Natalya of Moms Dish https://momsdish.com/recipe/177/cottage-cheese-pancakes 

1 cups small curd cottage cheese

½ cup plain or Greek yogurt 

4 eggs

2 teaspoons vanilla 

2 Tablespoons sugar 

⅛ teaspoon salt 

1 Tablespoon baking powder 

1 cup flour 

2 Tablespoons butter, melted 

Softened butter, for frying 

Whisk cottage cheese, yogurt and eggs together until well combined, add vanilla and sugar. Stir in salt and baking powder, whisk really well. Lastly, fold in flour and melted butter with a rubber scraper. 

Measure 2-3 Tablespoons of batter (I use a cookie scoop) onto a preheated griddle or large skillet and fry in butter over moderate heat. Cook about 2 minutes per side, until golden and cooked through. 

Serve with butter, raspberry compote or maple syrup, and fresh berries.  

Raspberry Compote:

12 oz raspberries 

½ cup sugar 

1 Tablespoon vanilla 

In a large Pyrex measurer or other large microwave-safe bowl cook raspberries and sugar for 2 minutes. Remove and stir in vanilla. Allowing to cool slightly before ladling over pancakes will let it thicken a bit.