Fluffy, protein-packed pancakes infused with almond extract and studded with juicy cherries. A delicious and satisfying breakfast!
Ingredients (Serves 2-3, makes ~8 pancakes)
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- ½ cup milk (or almond milk for a lighter option)
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup all-purpose flour (or oat flour for a healthier twist)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
- ½ cup fresh or frozen cherries, pitted and halved
- 1 tbsp butter or oil, for cooking
Optional Toppings:
- More fresh cherries
- Sliced almonds
- Greek yogurt or extra cottage cheese
- Maple syrup or honey
Instructions:
- Blend Wet Ingredients: In a blender or mixing bowl, combine cottage cheese, eggs, milk, vanilla extract, almond extract, and honey. Blend (or whisk) until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add Cherries: Gently fold in the pitted cherries.
- Cook: Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter per pancake onto the pan.
- Flip: Cook for 2-3 minutes per side until golden brown and fluffy. Flip when bubbles start to form on the surface.
- Serve: Stack pancakes and top with extra cherries, sliced almonds, Greek yogurt, and a drizzle of honey or maple syrup.
High-Protein Adaptations:
- Use More Cottage Cheese – Increase from 1 cup to 1¼ or 1½ cups to add more protein while keeping them moist.
- Add Protein Powder – Replace ¼ cup of the flour with ¼ cup vanilla or unflavored protein powder to pack in extra protein without affecting texture. Whey, casein, or plant-based protein works well.
- Use Egg Whites – Swap 1 whole egg for 2 egg whites to keep the pancakes light while increasing protein.
- Swap Flour for Almond Flour + Oat Flour – Instead of standard flour, use ½ cup oat flour + ¼ cup almond flour, which naturally contain more protein.
- Use Greek Yogurt Instead of Some Milk – Substituting ¼ cup Greek yogurt for part of the milk makes the pancakes richer in protein.
- Toppings for Extra Protein – Serve with a dollop of Greek yogurt, peanut butter, or crushed almonds instead of syrup.
💪 Protein Boost Example:
- Swapping flour for protein powder & oat flour, increasing cottage cheese, and using Greek yogurt could bring the protein count to 25g+ per serving!
Estimated Nutrition Per Serving (4 pancakes)
- Calories: ~280
- Protein: ~18g
- Carbs: ~35g
- Fats: ~7g
- Fiber: ~3g
(Nutrition may vary based on ingredients used.)
Cherry Almond Cottage Cheese Pancakes
Love it? Click to rate
Fluffy, protein-packed pancakes infused with almond extract and studded with juicy cherries. A delicious and satisfying breakfast!
Ingredients
Method
Instructions:
- Blend Wet Ingredients: In a blender or mixing bowl, combine cottage cheese, eggs, milk, vanilla extract, almond extract, and honey. Blend (or whisk) until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add Cherries: Gently fold in the pitted cherries.
- Cook: Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter per pancake onto the pan.
- Flip: Cook for 2-3 minutes per side until golden brown and fluffy. Flip when bubbles start to form on the surface.
- Serve: Stack pancakes and top with extra cherries, sliced almonds, Greek yogurt, and a drizzle of honey or maple syrup.
Nutrition
Notes
High-Protein Adaptations:
Use More Cottage Cheese – Increase from 1 cup to 1¼ or 1½ cups to add more protein while keeping them moist.
Add Protein Powder – Replace ¼ cup of the flour with ¼ cup vanilla or unflavored protein powder to pack in extra protein without affecting texture. Whey, casein, or plant-based protein works well.
Use Egg Whites – Swap 1 whole egg for 2 egg whites to keep the pancakes light while increasing protein.
Swap Flour for Almond Flour + Oat Flour – Instead of standard flour, use ½ cup oat flour + ¼ cup almond flour, which naturally contain more protein.
Use Greek Yogurt Instead of Some Milk – Substituting ¼ cup Greek yogurt for part of the milk makes the pancakes richer in protein.
Toppings for Extra Protein – Serve with a dollop of Greek yogurt, peanut butter, or crushed almonds instead of syrup.
💪 Protein Boost Example: Swapping flour for protein powder & oat flour, increasing cottage cheese, and using Greek yogurt could bring the protein count to 25g+ per serving!
Add Protein Powder – Replace ¼ cup of the flour with ¼ cup vanilla or unflavored protein powder to pack in extra protein without affecting texture. Whey, casein, or plant-based protein works well.
Use Egg Whites – Swap 1 whole egg for 2 egg whites to keep the pancakes light while increasing protein.
Swap Flour for Almond Flour + Oat Flour – Instead of standard flour, use ½ cup oat flour + ¼ cup almond flour, which naturally contain more protein.
Use Greek Yogurt Instead of Some Milk – Substituting ¼ cup Greek yogurt for part of the milk makes the pancakes richer in protein.
Toppings for Extra Protein – Serve with a dollop of Greek yogurt, peanut butter, or crushed almonds instead of syrup.
💪 Protein Boost Example: Swapping flour for protein powder & oat flour, increasing cottage cheese, and using Greek yogurt could bring the protein count to 25g+ per serving!
