Skinny Blender Pancakes
These skinny blender pancakes (similar to crepes) are easy to make and fun to fill, roll-up and eat. We make them at least once a week for breakfast because they are quick and everyone loves them.
Ingredients
- 1 cup (8 ounces) cottage cheese (see note)
- 6 large eggs (10.75 ounces total, see note)
- 1/2 cup (2.5 ounces) all-purpose or whole-grain flour (see note)
- 1/4 teaspoon salt
- 1/4 cup oil or melted butter/coconut oil
- 1/4 cup milk (see note)
- 1/2 teaspoon vanilla
- 2 tablespoons granulated sugar or honey
Instructions
-
Combine all ingredients in a blender jar and process for 30 seconds to a minute until smooth.
-
Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 325 degrees F on my griddle, but every griddle will be a bit different). You can also use a 10-inch nonstick skillet to cook one at a time (I can cook 3 at a time on my large griddle).
-
Lightly spray griddle or skillet with cooking spray and use a 1/4 cup flat bottom measuring spoon to scoop batter up. Then, acting quickly, use the bottom of the measuring spoon to gently spread the batter into a 6 to 8-inch circle. Repeat with remaining batter.
-
Cook the pancake until golden, about a minute, then use a thin spatula to loosen the edges of the pancake and carefully flip it. Cook for another 30 seconds or so on the other side.
-
Repeat with remaining batter, adjusting heat ase needed. Stack pancakes on a plate.
-
Serve skinny pancakes with butter, honey or syrup, jam or jeliy, peanut butter, almond butter, nutella, fruit, applesauce, whipped cream -- the choice is yours! Spread filling in the middle and roll up to eat.
Recipe Notes
- In place of the cottage cheese, I have also used homemade ricotta cheese with good results.
- For the eggs, I often use egg whites or egg yokes that I have leftover from other recipes I make in this recipe, which is why I've included the total weight amount.
- In place of the flour + milk, I have also used 4.5 ounces of sour dough discard with good results.
- These pancakes can be cooked, cooled, stacked and sealed in a bag and refrigerated for a few days (reheat for a few seconds in the microwave or on a warm skillet). They can also be frozen for several months.