Cottage Cheese Pancakes Strawberry is a fluffy, protein-rich breakfast made with creamy cottage cheese and fresh strawberries for natural sweetness.

Scale

1 cup cottage cheese

2 large eggs

3/4 cup all-purpose flour

1 teaspoon baking powder

1–2 tablespoons sugar or honey

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons milk (if needed)

1 cup fresh strawberries, diced

Butter or oil for cooking

Cook Mode Prevent your screen from going dark

1. Whisk eggs until smooth and slightly frothy.

2. Stir in cottage cheese and vanilla extract.

3. In a separate bowl mix flour, baking powder, sugar, and salt.

4. Combine wet and dry ingredients gently without overmixing.

5. Fold in half of the diced strawberries.

6. Heat a lightly greased skillet over medium heat.

7. Scoop 1/4 cup batter per pancake onto skillet.

8. Cook until bubbles form, then flip and cook until golden brown.

9. Serve warm topped with remaining strawberries.

Do not overmix the batter to keep pancakes fluffy.

Blend cottage cheese for a smoother texture if desired.

Drain strawberries if very juicy.

Store leftovers in refrigerator up to 3 days or freeze up to 2 months.