Cottage Cheese Pancakes with Raspberries

High protein pancakes that taste like dessert!
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 Min
Serves: 4

Ingredients

• 1 lb. small curd cottage cheese

• 2 eggs

• 4 tablespoons sugar

• 1/2 teaspoon baking powder

• 1 cup flour, sifted

• 1 teaspoon almond extract

• Pinch of salt

• 12 oz. raspberries

• 6 tablespoons avocado oil or butter for frying

• Honey (optional for drizzling)

Directions

Step 1.

In a large bowl add cottage cheese, sugar, salt, ¾ cup of flour, baking powder, almond extract and eggs. Mix everything nicely until the mixture is smooth.

Step 2.

In a separate shallow bowl add the remaining ¼ cup of flour and drop about ¼ cup of batter into the flour. Using 2 forks roll the batter to coat in flour and then working with your hands shape it into the patty. Dust off any excess flour. Set aside on plate until all patties are assembled.

Step 3.

Heat 2 tablespoons of avocado oil (or other flavorless oil) in a large non-stick skillet and over a medium heat.

Step 4.

Working in batches, cook the fritters for 2-3 minutes then flip and cook another 2 minutes on the other sides until cheese pancakes are golden brown and crispy.

Step 5.

Transfer cooked cottage cheese pancakes on a large plate lined with a paper towel. Top with Raspberries and a drizzle of honey, Enjoy.