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Fluffy High Protein Cottage Cheese Pancakes Recipe with Easy Berry Compote

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These fluffy high protein cottage cheese pancakes are tender and moist, packed with protein, and served with a simple, tangy berry compote that adds natural sweetness and color.

Ingredients

Scale
  • 1 cup (225g) cottage cheese, preferably small-curd and full-fat
  • 3 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can swap with almond flour for gluten-free)
  • 1 tbsp honey or maple syrup
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • Pinch of salt
  • Butter or oil for cooking
  • 1½ cups (225g) mixed berries (fresh or frozen – blueberries, raspberries, strawberries)
  • 2 tbsp honey or maple syrup
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • Optional: splash of water if berries are too dry

Instructions

  1. In a medium bowl, crack 3 large eggs and whisk lightly until combined. Add 1 cup cottage cheese, 1 tablespoon honey, and 1 teaspoon vanilla extract. Stir gently to combine but don’t overblend; little curds in the batter add to the final texture.
  2. In a separate large bowl, sift together ½ cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
  3. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. If batter feels too thick, add up to ¼ cup milk to loosen slightly.
  4. Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or a teaspoon of oil. The pan should be hot enough that a drop of water sizzles on contact.
  5. Spoon about ¼ cup (60ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 2 minutes until golden brown and cooked through.
  6. Place cooked pancakes on a plate and cover loosely with foil or a clean kitchen towel to keep warm.
  7. While pancakes cook, combine 1½ cups mixed berries, 2 tablespoons honey, 1 teaspoon lemon zest, and 1 tablespoon lemon juice in a small saucepan. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until berries break down and mixture thickens. Add a splash of water if too thick.
  8. Stack pancakes on plates and spoon warm berry compote generously over the top.

Notes

Do not overblend the batter to keep some cottage cheese curds for texture. Use medium heat to avoid burning pancakes before they cook through. For fluffier pancakes, separate eggs and whip whites before folding in. The berry compote can be made ahead and stored in the fridge for up to 5 days.

Nutrition

Keywords: cottage cheese pancakes, high protein pancakes, berry compote, healthy breakfast, gluten-free pancakes, easy brunch recipe

Find it online: https://emmaoven.com/fluffy-high-protein-cottage-cheese-pancakes-recipe-with-easy-berry-compote/