Description
These Sheet Pan Cottage Cheese and Lemon Pancakes are made with cottage cheese, almond flour, lemon and berries for a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.
Ingredients
Scale
- 3 eggs
- 1 Cup Cottage Cheese
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 2 Tbsp sugar or honey
- 1/2 Cup flour ** see notes
- 1 Tsp baking powder
- 1/4 Tsp kosher salt
- 1/2 cup fresh strawberries, hulled and sliced
- Garnishes: additional sliced strawberries, powdered sugar, maple syrup (optional)
Instructions
- Preheat oven to 425 degrees F. Line a quarter-sheet pan*** with parchment paper and grease lightly with butter or cooking spray.
- Place the first 5 ingredients in a bowl and whisk.
- In a separate bowl whisk together the flour, baking powder and salt.
- Pour the dry mixture into the wet mixture and stir until just combined.
- Pour batter onto sheet pan and use a spatula to spread evenly across pan. Dot top with a layer of sliced strawberries and place in the oven.
- Bake for 15 minutes or until the top of the pancake is golden brown and slightly puffed. Serve immediately with additional strawberries, a sprinkle of powdered sugar or maple syrup.
Notes
** For gluten-free pancakes, substitute almond flour for all purpose
*** If doubling the recipe, use a standard half-sheet pan
Keywords: Sheet Pan, Pancakes, Low Carb, Cottage Cheese, High Protein, Breakfast