These tall, golden pancakes are light as a cloud yet packed with protein, thanks to creamy cottage cheese whipped into a delicate batter. They make a satisfying breakfast that feels like a treat but keeps you full for hours.
Ingredients
- 120 g (4.2 oz) fat-free soft cottage cheese
- 1 large egg, separated
- 60 g (about 2 egg whites) extra egg whites
- 30 g (about 3 tbsp) rice flour
- 1 tsp baking powder
Instructions
- Mix the soft cottage cheese, egg yolk, rice flour, and baking powder until smooth.
- Whip the egg whites to stiff peaks and gently fold into the batter.
- Cook covered over low heat, 3 to 4 minutes per side, until golden and fluffy.
Tips
- Whip the whites to firm, glossy peaks and fold gently; overmixing will deflate the batter.
- For more cottage cheese breakfasts, try Banana-Stuffed Cottage Cheese Pancakes or Fluffy Cottage Cheese Pancakes.
- For safe egg handling, see the guidance from USDA.
Nutrition
Nutrition: per serving: 260 kcal, protein 27 g, fat 5 g, carbs 25 g.