High-Protein Cottage Cheese Pancakes with Maple Syrup

Ingredients

• 220g Cottage cheese, lowfat
• 101g Egg
• 30g All-purpose flour

Method

1. 1In a blender, combine 1 cup (220g) lowfat cottage cheese and 2 whole eggs. Blend on high for 30-45 seconds until smooth and creamy with no lumps remaining.
2. 2Add 30g all-purpose flour to the blended mixture. Pulse 5-6 times until just combined—do not overmix. The batter should be slightly thick but pourable.
3. 3Heat a non-stick skillet or griddle over medium-high heat (around 350°F/175°C). Lightly spray with cooking spray.
4. 4Once the pan is hot, reduce heat to medium. Pour batter in ¼ cup portions onto the skillet, spacing them 2 inches apart. The batter will spread naturally.
5. 5Cook for 2-3 minutes on the first side until the bottom is golden brown and edges look set. You'll see bubbles forming on the surface—this is the signal to flip.
6. 6Carefully flip each pancake and cook for another 1-2 minutes on the second side until golden brown. The pancakes are delicate, so use a thin spatula and flip gently.
7. 7Transfer cooked pancakes to a plate. Repeat with remaining batter (you should get 3-4 large pancakes total).
8. 8While pancakes are cooking, gently warm 40ml (2 tablespoons) pure maple syrup in a small saucepan over low heat, or microwave for 15-20 seconds until just warm (do not boil).
9. 9Stack the warm pancakes on a serving plate and drizzle evenly with the warm maple syrup.
10. 10Serve immediately while hot. The pancakes are best enjoyed fresh off the griddle.