Ingredients:

  • 1 cup (225g) cottage cheese
  • 2 large eggs
  • 1/2 cup (65g) all-purpose flour
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30ml) unsalted butter

Instructions:

  1. Place the cottage cheese, eggs, maple syrup, and vanilla extract into a blender. Process on high for 30-60 seconds until the mixture is completely smooth.
  2. Stir in the flour, baking powder, and salt by hand until just combined; do not overmix.
  3. Heat a non-stick skillet over medium-low heat and add a small amount of butter.
  4. Pour about 1/4 cup (60ml) of batter for each pancake. Cook for 3-4 minutes until small bubbles form on the surface and edges look set.
  5. Flip carefully and cook for another 2-3 minutes until a consistent mahogany-colored crust forms.
  6. Remove from heat and let the pancakes rest on a plate for one minute to allow the internal structure to set.