Sourdough Cottage Cheese Protein Pancakes
Make these easy and soft Sourdough Cottage Cheese Protein Pancakes in just two steps! The high protein sourdough pancakes have over 20g of protein in each serving and are lightly sweetend with honey. Sourdough discard gives them a slight tang like buttermilk pancakes.
Yield or Serving: 8 Pancakes
Equipment
- 1 Blender, or food processor for mixing
- 1 Cast Iron Skillet, for crispy edges, but can use non-stick or a griddle
- 1 Spatula, for flipping
Ingredients
- 60 g All-purpose flour, ½ cup
- 1 tsp Baking Powder
- 226 g Cottage Cheese, full fat, 1 cup
- 2 Eggs
- 1 TBS Honey
- 100 g Sourdough Discard, ½ cup, or active sourdough starter
- 1 tsp Vanilla Extract
- Refined coconut oil, for frying, or another neutral oil such as vegetable, grapeseed, canola, or avocado oil
Instructions
- Add all of the sourdough protein pancake ingredients to a blender or food processor. Blend until smooth and combined.You can mix by hand, but just know there will be lumps from the cottage cheese.60 g All-purpose flour, 1 tsp Baking Powder, 226 g Cottage Cheese, 2 Eggs, 1 TBS Honey, 100 g Sourdough Discard, 1 tsp Vanilla Extract
- Heat a preferably cast-iron skillet with about 2-3 TBS of coconut oil (or other neutral oil) over medium heat until hot. Turn down to medium-low heat.Pour about ¼ cup of pancake batter into the hot oil.Cook for 2-3 minutes until you use visible bubbles all over the surface and the bottom is crispy and evenly brown. Slide your spatula underneath and quickly flip the pancake and cook for another 2-3 minutes.Repeat with the remaining batter, adding more oil to the pan as necessary in between frying. Keep the cooked pancakes warm in a baking sheet in the oven at 200ºF or if you have a warming zone on your stovetop.Enjoy with maple syrup, berries, nuts, or whatever toppings you enjoy!Refined coconut oil
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make this recipe.
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