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!
