Ultimate 3Ing Pancakes quick fluffy stacks highprotein batter minimal ingredients easy prep mealprep friendly and ideal for fast breakfasts
Ingredients
Cottage cheese — 1 cup (225 g). Small-curd recommended for smoother batter; blend briefly if you prefer a silkier texture.
Eggs — 2 large eggs.
All-purpose flour — 1/2 cup (60 g). For a gluten-free version, use a 1:1 gluten-free flour blend in the same amount.
Instructions
In a medium bowl, mash the cottage cheese with a fork until mostly smooth. You can leave a few soft curds for texture.
Whisk in the eggs until the mixture is evenly combined and a touch glossy.
Stir in the flour just until the batter comes together. It should be thick but pourable; if needed, whisk in a teaspoon of water to loosen slightly.
Let the batter rest for 5 minutes to hydrate the flour.
Heat a nonstick skillet over medium heat and lightly grease. Scoop 2–3 tablespoons of batter per pancake and cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook the other side 1–2 minutes more.
Prep Time:10 minutes
Cook Time:10 minutes
Category:Breakfast
Method:Mix ingredients and cook on a nonstick skillet over medium heat until bubbles form and edges are set; flip and cook 1–2 minutes more.
Cuisine:American
Nutrition
Serving Size:4 servings
Calories:230 calories per serving
Sugar:5 grams
Fat:8 grams
Carbohydrates:22 grams
Fiber:1 gram
Protein:14 grams
Keywords: 3-ingredient, cottage cheese pancakes, protein pancakes, breakfast, gluten-free option
