Cheesecake Pancakes

These pancakes are the best. They are a wonderful indulgence! I got this recipe from my college friend Alex's mom many years ago. She actually made them for me one weekend when I was visiting Alex and I absolutely loved them, despite not being a big pancake person.

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Whenever I have made them in the last ten years or so, for a variety of people, they have always been a hit. The cottage cheese gives them a delicious texture - dense but fluffy - and the orange zest makes all of the flavors pop. Theo and I have been making them for breakfast on weekends lately and he gobbles them up. I hope you and your family enjoy them too! 

For toddlers 1+ years old – and kids and adults of all ages!
Makes 6-8 pancakes
Prep time: 5-8 minutes
Cooking time: 5-10 minutes

Ingredients

WET

  • 1/2 cup of unsweetened almond milk
  • 1 egg
  • 2 tablespoons of melted butter
  • 1 teaspoon of vanilla extract 
  • 1/2 cup of small curd cottage cheese 
  • 1 tablespoon of orange zest 
  • 1 tablespoon of butter, coconut oil, ghee or cooking spray (canola or coconut) for cooking 

DRY

  • 1 cup of flour (regular or whole wheat) 
  • 1/4 cup of sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt 

Directions

  • Combine the wet ingredients in a medium bowl. 
  • Combine the dry ingredients in a large bowl. 
  • Add the wet ingredients to the dry ingredients and stir everything until it is well blended. The batter will be fairly thick. 
  • Heat a nonstick pan or griddle over medium heat. 
  • Add a pat of butter, a tablespoon of ghee or coconut oil or some coconut or canola oil spray. 
  • Pour about 1/3 cup of batter to form each pancake. Leave some space between the pancakes so they don't stick together. ;)
  • Cook the pancakes for about 2-3 minutes - until bubbles start to appear on top. 
  • Flip the pancakes and cook them for another 1-2 minutes - until they're cooked through on both sides.
  • Enjoy with syrup, butter, fruit or anything else you like with your pancakes. 

Notes

I use unsweetened almond milk to make them friendlier to my own gut (as I am lactose intolerant). The original recipe called for cow's milk. Either will work great. 

Lactaid actually makes lactose-free cottage cheese, which you could use in place of regular cottage cheese here. 

If you don't have an orange on hand, lemon zest works well too. 

I don't recommend these pancakes for babies under one because of the sugar content. That being said, a bite or two won't hurt. Everything in moderation! 

After 4-5 days in the fridge, freeze any remaining pancakes! I recommend wrapping each pancake in aluminum foil and then putting them all in a freezer-safe Ziploc bag with the date written on it. They should last in the freezer for about a month and can be defrosted/reheated in the microwave.