Cottage Cheese Pancakes
This vegan cottage cheese pancake recipe is about to become your go-to, protein-packed breakfast. They're so easy to make and come out perfectly light and fluffy. Grab the maple syrup and get started!
Ingredients
- ½ cup tofu cottage cheese 113g
- 1 cup soy milk or any vegan milk 240ml
- 2 teaspoons lemon juice or apple cider vinegar, 10ml
- 1¼ cups all-purpose flour 150g
- 1 tablespoon baking powder 14.4g
- ½ teaspoon sea salt 2.8g
- 2 tablespoons maple syrup or agave 25g
- 1 teaspoon vanilla extract or vanilla paste
- 1 tablespoon salted vegan butter or oil 14g
- Extra vegan butter or oil for the griddle/pan
Instructions
- Blend. In a small cup blender or food processor, add your tofu cottage cheese, soy milk, and lemon juice. Blend together until creamy and smooth. Set aside until needed.
- Sift. In a large bowl, sift the flour, baking powder, and salt. The sifting really helps to make the pancakes fluffy.
- Add the wet ingredients. Add the maple syrup, vanilla extract, melted butter/oil, and the blended tofu cottage cheese buttermilk mixture from earlier into the dry ingredients. Using a spatula, gently mix the batter until JUST combined (usually about 1 minute). It's okay (and normal) to have some small lumps. The batter should be on the thicker side but still pourable.
- Rest. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
- Prep the pan. Heat a griddle pan or a cast-iron skillet over medium heat and brush with some additional oil or vegan butter. I recommend oil since vegan butter burns easily.
- Cook the pancakes. Pour about ¼ cup of batter* into the pan/skillet for one pancake. Cook for about 2–3 minutes (you will see bubbles forming on top). Flip the pancakes once the bubbles begin to pop on top and the edges begin to firm up. Cook for about 2–3 minutes on the other side until the batter is cooked through. I recommend testing one first to get your pan to the ideal heat.*I also tested this recipe with ⅓ cup of batter for each pancake and it also works perfectly—you just get one less pancake (5 pancakes).
- Repeat. Repeat for the rest of the pancakes.
- Serve. Serve pancakes hot and drizzle with maple syrup on top and your favourite toppings.
Notes
- Weigh your ingredients. For the best results, weigh your ingredients with a food scale.
- Don't over-mix. Over-mixing can cause the gluten to overdevelop, resulting in tough, dense pancakes.
- Rest the batter. Let the batter rest for at least 5 minutes for softer, fluffier pancakes.
- Room temperature ingredients. Ensure all your wet ingredients are room temperature so they incorporate more smoothly and easily into the batter.
- Storage. Seal any fully cooled leftover pancakes in an airtight container. They'll keep in the fridge* for up to 4 days. Or, flash-freeze them, load them into a freezer bag, and store them in the freezer for up to 3 months. Reheat in the oven at 350°F (180°C) or in the toaster oven.
Nutrition
Serving: 2pancakes | Calories: 378kcal | Carbohydrates: 54g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 1083mg | Potassium: 237mg | Fiber: 2g | Sugar: 11g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 391mg | Iron: 3mg