Description
A warm, slightly tangy oven pancake that serves as a high-protein breakfast or meal prep option, deliciously fluffy and versatile.
Ingredients
- 1 cup cottage cheese (small or large curd)
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk (dairy or unsweetened plant milk)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a blender, combine cottage cheese, eggs, milk, and vanilla. Blend until mostly smooth.
- Add flour, baking powder, salt, and sugar. Blend on low just until combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 18–22 minutes, or until the center is set and the top is lightly golden.
- Let rest for 5 minutes before slicing and serving warm.
Notes
For gluten-free, substitute with gluten-free flour or almond flour. To increase protein, add 1 scoop of unflavored whey or plant protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American