Cottage Cheese Protein Vanilla Custard Pancakes
These fluffy vanilla pancakes get a creamy, satisfying finish from a chilled custard topping. A cozy morning treat worth making again and again.
Ingredients
For The Pancakes
- 1 cup Full Fat Cottage Cheese
- 2 Large Eggs
- 1/4 cup Whole Milk
- 2 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 3/4 cup Oat Flour
- 1/3 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 2 tsp Avocado Oil
For The Vanilla Custard
- 3/4 cup Full Fat Cottage Cheese
- 1/4 cup Plain Greek Yogurt
- 1 1/2 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/8 tsp Fine Sea Salt
Equipment
- blender
Instructions
- Blend the cottage cheese, eggs, milk, maple syrup, and vanilla until completely smooth and creamy.
- Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl.
- Pour the blended cottage cheese mixture into the dry ingredients. Stir just until combined, then let the batter rest for 5 minutes to thicken.
- Blend the cottage cheese, Greek yogurt, maple syrup, vanilla, and salt for the custard until silky. Refrigerate while the pancakes cook.
- Heat a nonstick skillet over medium-low heat and coat it with a thin portion of the avocado oil. Add 1/4 cup batter for each pancake.
- Cook for 2 to 3 minutes, until the edges look set and bubbles appear. Turn and cook for 1 to 2 minutes, adding the remaining avocado oil between batches as needed.
- Stack the warm pancakes and spoon the chilled vanilla custard generously over the top.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 27gProtein: 22gFat: 11g