Cottage Cheese Zucchini Pancakes
If you are looking for a soft, nutritious, and protein-packed pancake recipe for your toddler or the whole family, these cottage cheese zucchini pancakes are such a good one to keep on repeat. They are simple to make in the blender, come out fluffy and tender, and include grated zucchini for an easy veggie boost!
Servings 16 pancakes
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup all purpose flour plus extra as needed for thickness
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- A handful grated zucchini
Instructions
- Add all ingredients to a blender and blend until smooth. The batter should be thick but pourable. If the batter feels too thin from the moisture in the zucchini, add a little more flour until the consistency looks right.
- Allow the batter to sit for 5 minutes before cooking. This helps it thicken and gives fluffier pancakes.
- Heat a nonstick pan over medium-low heat and lightly grease with butter or coconut oil.
- Pour small pancake rounds onto the pan. Cook for 2 to 3 minutes until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes until golden and cooked through.
- Let them cool slightly before serving. Serve as-is or with yogurt, nut butter, or fruit on the side for a balanced meal.