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Recipe: Cottage Cheese Pancakes

These pancakes are protein-rich with a scrumptious moistness that goes manner past a field combine. The finest a part of the prep? Everything goes in a single bowl!

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This recipe makes about eight small pancakes — you can also make 4 small pancakes at a time if utilizing a 12-inch skillet.


For the pancakes

  • 2 giant eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose unbleached flour
  • 1/2 cup 2% cottage cheese

Put apart for cooking

For the topping

  • 1 cup rinsed complete, sliced or combined berries corresponding to strawberries, blueberries or raspberries
  • 2 tablespoons pure maple syrup


  1. Put all of the pancake substances in a bowl. Using an immersion blender or rotary beaters, mix for about 15 to twenty seconds. Don’t overbeat.
  2. In a non-stick skillet, warmth the oil over medium warmth.
  3. Cook every pancake for about 2 to three minutes on all sides, relying on how scorching your skillet is. Put the completed pancakes on a serving dish when you make the remaining pancakes.
  4. For the topping, combine the berries and maple syrup in a microwavable bowl. Warm within the microwave for 30 seconds.
  5. Pour over pancakes or put aside for self-serve.

Nutrition info (per serving)

Makes two servings of 4 small pancakes every, with half the berries and syrup

Calories: 430
Total fats: 14 g
Saturated fats: 2.5 g
Trans fats: 0 g
Cholesterol: 195 mg
Sodium: 420 mg
Total carbohydrates: 58 g
Fiber: 3 g
Sugar: 30 g
Protein: 20 g

This recipe was tailored by Cleveland Clinic Digestive Diseases Institute dietitians from the ebook, A Grandfather’s Lessons, by Chef Jacques Pépin (Houghton Mifflin Harcourt, 2017). Chef Pépin created two cookbooks with Cleveland Clinic: A Fare for the Heart (1988) and Healthy Heart, (2007).

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