These mini pancakes are light, fluffy, and packed with protein thanks to Good Culture cottage cheese. Pair them with a perfectly sweet and incredibly creamy maple cream cheese dip, made with Good Culture plain cream cheese, and watch them disappear. They’re perfect for a quick breakfast during those busy weekday mornings or for a cozy weekend brunch.
Ingredients:
Maple Cream Cheese Dip
- ¼ cup of Good Culture plain cream cheese (113 grams)
- 2 tablespoons of maple syrup (30 grams)
- 2 tablespoons of milk (30 grams)
- 1 teaspoon vanilla extract
- Pinch of salt
Mini Cottage Cheese Pancakes
- 1 cup Good Culture cottage cheese (220 grams)
- 2 eggs
- 1 tablespoon of maple syrup, plus more for serving (15 grams)
- ½ cup of all-purpose flour or oat flour (60 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Neutral oil, for frying
- Fruit of choice, for serving
Instructions:
Cream Cheese Maple Dip
- In a food processor, add cream cheese, maple syrup, milk, vanilla extract and salt and blitz until super smooth and creamy. Pour the mixture into a bowl and set aside.
Mini Cottage Cheese Pancakes
- In a food processor, add cottage cheese, eggs and maple syrup, Blend until super smooth. Pour the mixture into a large bowl.
- Sift in the all-purpose flour, baking soda and salt wet mixture and fold until just combined.
- Heat up a cast iron pan on medium low heat. Drizzle a teaspoon or so of neutral oil to grease pan.
- Pour 2 tablespoons of batter at a time to get mini pancakes. Let the batter cook until small bubbles begin to appear on the top of the pancake and the top begins to look matte. Then gently flip over the pancake and cook for another minute or two until fully cooked.
- Serve the pancakes hot with fresh fruit and the cream cheese dip for the perfect dippable, shareable breakfast!