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Ingredients
Scale
- 1/3 cups cottage cheese
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup self raising flour (self-rising)
- 2 teaspoons splenda
- 1 teaspoon baking powder
- Butter for frying
Instructions
- In a bowl, mix the wet ingredients: cottage cheese, egg, and vanilla extract.
- Gradually incorporate the dry ingredients: self-raising flour, splenda, and baking powder into the wet mixture.
- Stir gently until just combined, creating a thick batter. It may appear slightly lumpy, which is normal.
- If the mixture is too loose, add a small spoon of flour to reach your desired consistency.
- Preheat a non-stick pan over medium heat and add a small amount of butter.
- Pour about 1/4 cup of batter into the pan, allowing it to spread into a small, round pancake shape.
- Cook until bubbles form on top and edges set, approximately 2 to 3 minutes.
- Carefully flip the pancake and cook the other side until golden brown and cooked through.
- Use a thin spatula to flip; ensure edges are set before flipping, as the batter may break easily.
- Repeat with the remaining batter and serve warm.
Notes
For added flavor, consider adding a pinch of cinnamon to the batter.
Serve with fresh fruits or a drizzle of syrup for extra sweetness.
Make sure the pan is non-stick to prevent sticking while cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 222
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 125mg