Cottage Cheese and Spinach Pancakes
These cottage cheese and spinach pancakes are fluffy, protein-packed, and sneak in a serving of greens without a strong spinach flavor. They are blender-friendly, toddler-friendly, freezer-friendly, and perfect for busy breakfasts or easy meal prep.
Equipment
- Blender
- Medium mixing bowl
- Whisk
- Skillet or griddle
- spatula
- measuring cups
- measuring spoons
- Small ladle or spoon
- Airtight container
Ingredients
Wet Ingredients
- 3 Eggs
- 1 cup Cottage cheese
- ½ cup Fresh spinach
- 2 tablespoons Butter Melted and slightly cooled; grass-fed organic recommended
Dry Ingredients
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ cup All-purpose flour Use gluten-free all-purpose flour if desired
Optional Add-Ins and Toppings
- Frozen blueberries Optional, sprinkle onto pancakes before flipping
- Chopped strawberries Optional
- Mini chocolate chips Optional
- Honey Optional, for serving
- Fresh fruit Optional, for serving
Instructions
- Add the eggs and fresh spinach to a blender.
- Blend until smooth, creamy, and bright green.
- Pour the spinach-egg mixture into a medium mixing bowl.
- Stir in the cottage cheese until well combined.
- Melt the butter, then let it cool slightly so it does not scramble the eggs.
- Whisk the cinnamon, salt, and flour into the batter until smooth and mostly lump-free.
- Slowly pour in the melted, slightly cooled butter while stirring so it incorporates evenly.
- Heat a lightly oiled skillet or griddle over medium heat.
- Spoon small rounds of batter onto the hot pan.
- Cook the pancakes low and steady until the first side is set enough to flip. Do not rush, since the batter is wetter than traditional pancake batter.
- If using frozen blueberries, sprinkle a few directly onto each pancake right before flipping.
- Flip carefully and cook the second side until golden and cooked through.
- Re-oil the pan between batches to prevent sticking.
- Serve warm with honey, fresh fruit, or your favorite toppings.
Notes
The batter will be wetter than regular pancake batter, so make small pancakes and cook them a little lower and slower. Re-oil the pan between batches and wait until the first side is set before flipping. If the batter seems too runny, add 1 extra tablespoon of flour and let it rest briefly. Store cooked pancakes in the refrigerator for up to 3 days or freeze with parchment between layers for up to 2 months.