Ah, what on earth are Skinny Cottage Cheese Chocolate Chip Pancakes? Like, is that a real thing? Oh, it’s real. You know how much I love to surprise you, and what better place for a wonderful, tasty surprise than in the kitchen? I had heard of these before, even stumbled across a picture of them on Pinterest that made my mouth water, and today seemed like the perfect day to try something revolutionary.
They look harmless, right?
Nope, they’re so dangerous. Addictive. Fluffy . . . . IT’S SO FLUFFFFFFFYYYY! And here’s what you’ll need to make these awesome Skinny Cottage Cheese Chocolate Chip Pancakes:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
Favorites? Who doesn’t want a pancake batter dispenser to make amazing designs with? Also, if I can’t have those copper mixing bowls, I don’t even want pancakes. Psych! But seriously, I love them. And lastly, count me in for that nonstick griddle. It. IS. Awesome.
So now you have to know, do you not? What’s in those pancakes (As if the name hasn’t already given it away)?
Cottage. Cheese.
Swear. Cottage cheese is so fantastic for pancakes because it adds so much volume and airiness! They taste like chocolate-stuffed clouds!
Ingredients
- 1/4 cup + 1 tablespoon pastry flour (103 calories - if using whole wheat pastry flour, you may want to increase cottage cheese by 1 - 2 tablespoons)
- 1/4 cup + 1 tablespoon fat-free cottage cheese (56 calories)
- 1 tablespoon Truvia
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract (12 calories)
- 20 semi-sweet chocolate chips (40 calories)
- 1 teaspoon powdered Swerve or organic powdered sugar (0 - 10 calories)
Instructions
- Preheat oven to 325F.
- Mix together all ingredients, excluding chocolate chips and powdered sugar, stirring well.
- Place 20 chocolate chips, four groups of five, on parchment paper. Scoop out 1/4 of batter and pour over 1 group of chocolate chips. Repeat three times. Make sure the four groups of chocolate chips are separated enough so that the scoops of batter will not touch while baking.
- Stick in oven and bake for about 8 - 12 minutes, or until batter is slightly browned on edges.
- Take out and sprinkle with powdered sugar.
- Serve.
Make cottage cheese pancakes before you decide they’re too weird. Believe me, they’re so good IT’S WEIRD.
Hey there! My name is Jordan Nettleship. I'm a Christian, an author, and a nutty health freak. I adore cooking, my husband Ryan, my puppy Mercedes, writing young adult fiction and being my weird self ;) I believe that "skinny" isn't about how you look, it's about how you feel.
Dora P
July 8, 2014 at 1:13 pm (5 years ago)That’s an interesting take on pancakes, gotta try for Saturday! x
jordan urtso
July 8, 2014 at 4:30 pm (5 years ago)Awesome, let me know what you think 😉
Kristen
February 1, 2015 at 11:07 pm (5 years ago)Hi Jordan, I think that the typo from the chocolate-chip coffee cake recipe creeped into this recipe because the batter was bone-dry until I doubled the amount of cottage cheese to 1/2 C + 2 TBSP.
jordan urtso
February 2, 2015 at 7:38 pm (5 years ago)Kristen, I have found the issue!! I did some research and chatted with some folks and discovered that whole wheat pastry flour only absorbs about half of the liquid as regular pastry flour due to its coarse texture. Therefore, when mixed with wet ingredients such as cottage cheese and milk, the dough may feel tough and “bone-dry,” as you noted. Yay, we have our solution. So in all of my recipes calling for pastry flour, I will make a note that when using whole-wheat, the wet ingredients should be doubled!
Xox,
Jordan
Kristen
February 7, 2015 at 8:06 pm (5 years ago)Ahhhhh, brilliant! Thank you very much.
Jordan
April 6, 2016 at 4:22 pm (4 years ago)Any time love!