Spinach cottage cheese pancakes were my favorite growing up as a kid. And as an adult, they still are. They are super easy to make, but it’s more than that; there’s this melty, gooey thing that happens to the cottage cheese as it cooks, and when you combine it with cinnamon, butter, and honey, whew! So, so good. My only issue with them is that I can eat an entire batch by myself, so sharing is well…iffy. But, if you make bacon, skillet potatoes, and cut up some fresh fruit, well then maybe I’ll consider it.
My recipe for spinach cottage cheese pancakes has been adapted from Susan Branch’s recipe in Heart of the Home, my all-time inspiration for cookbooks. She includes little stories and brilliant illustrations, oh and the entire book is handwritten! We made this recipe so often, that the pages were permanently glued together with years of eggs and sticky fingers. So I don’t know exactly what is left on the page, but luckily the recipe remains visible.
As always, I strive to find ways to make my dishes healthy, without compromising the taste. So blending spinach in with the eggs is really a no-brainer. Plus, I love that these spinach cottage cheese pancakes are full of protein, are gluten free friendly, and low carb. Basically a health-nut’s dream.
If you celebrate Pancake Day on Sundays, like me, be sure to add these spinach cottage cheese pancakes into your rotation, keeping in mind that one batch makes about eight pancakes, so for those with hefty appetites, try making sides or just doubling the batch!
Spinach Cottage Cheese Pancakes
Makes 8 pancakes
1 cup cottage Cheese
½ cup spinach
2 T. butter- melted (I use organic grass-fed, for the best health-benefits)
1 t. cinnamon
¼ t. salt
¼ cup flour- I use All Purpose Gluten Free
In a blender, whiz together the eggs and spinach until smooth and creamy. Pour into a medium mixing bowl and stir in the cottage cheese. Melt the butter and let cool slightly while you whisk in the rest of the ingredients. Slowly add in butter and mix. Now, the only real trick with cooking these, is oiling the pan in between every batch, and being patient with the flipping. Remember, these pancakes are very wet, so give them a chance to cook all the way through. I made mine with frozen blueberries added in for extra flavor and zing! I just sprinkle a couple directly onto each pancake before I flip them. I like serving mine with a drizzle of honey and fresh fruit.
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