Ingredients
Scale
- 1 cup Knudsen Cottage Cheese
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 1/8 teaspoon black pepper
- 1/4 cup finely chopped fresh dill
- 1/4 cup chopped green onions
- 1/2 cup finely chopped bell peppers (red, yellow, or orange)
- Raw veggies like carrots, celery sticks, cucumber slices, or broccoli florets for dipping
Instructions
- In a mixing bowl, combine the cottage cheese, eggs, vanilla extract, and sugar. Whisk until smooth and well blended. 🥄 (2 minutes)
- Sift the flour, baking powder, and salt into the bowl. Fold gently into the wet mixture until just combined. Be careful not to overmix! 👩🍳 (3 minutes)
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. 🧈 (2 minutes)
- Pour 2-3 tablespoons of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook until golden brown on the other side. 🔄 (3-4 minutes per batch)
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings like syrup, fresh fruit, or a dollop of whipped cream. 🍓🍯 (1 minute)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Serving Size: 8 pancakes
- Calories: 120 kcal (per pancake)
Keywords: knudsen cottage cheese