Snickerdoodle Cottage Cheese Pancakes
A light and fluffy pancake with a subtle tang from cottage cheese, infused with the familiar warmth of a snickerdoodle. Ideal for a leisurely weekend brunch or a quick weekday breakfast.
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SERVINGS: 15
Ingredients
- 2 cup cottage cheese blended
- 4 large eggs
- 1 tsp vanilla bean paste
- 3 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cup 1:1 gluten free flour
Snickerdoodle Coating:
- 1/3 cup monkfruit sweetener granulated
- 2 tsp cinnamon
- 2 tbsp butter melted
Icing:
- 1 cup powdered monkfruit sweetener or powdered sugar
- 2 tbsp milk plant based or regular
- 1 tsp cinnamon
Instructions
Enable step-by-step mode- Combine all ingredients in a large bowl together and stir well to combine
- Heat up a nonstick pan or use extra oil on medium heat and begin to pour your pancakes onto the pan (I used muffin rings but it’s not necessary- if you do use these, be sure to spray each one)
- Allow each side to cook until golden brown (usually about 3 minutes on each side)
- Brush melted butter on each side of pancakes and coat in cinnamon sugar mixture; repeat on each pancake
- Stack the pancakes and top with icing