Ingredients
- 2 cups freshly milled flour (I used 275g hard white berries ; you can also use gluten-free or all-purpose flour here if you don't have a grain mill)
- 1 cup cottage cheese
- 4 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- butter & maple syrup for serving
Instructions
Step 1:
Heat a skillet over medium-low heat. Add enough oil or butter to generously coat the bottom of the pan (about 1–2 tablespoons).
Step 2:
Whisk the wet ingredients until well combined: cottage cheese, eggs, milk, water, honey, oil, and vanilla extract.
Step 3:
Add the flour, baking powder, and salt directly on top of the wet ingredients. Whisk until just combined.
Step 4:
Pour the pancake batter onto the skillet using a ⅓-cup measuring cup for evenly sized pancakes.
Step 5:
Once bubbles begin to form and the edges no longer look wet, flip the pancake with a spatula. Cook for an additional 1–2 minutes.
Step 6:
Repeat until all the batter is used. Top with butter & maple syrup for serving
Notes
Make sure to generously re-oil the skillet or pan between batches of pancakes. The extra dairy from the cottage cheese can cause sticking if there isn’t enough fat in the pan.
Time to make these pancakes may differ depending on how many pancakes you can fit on you skillet or pan at a time.