Category: Cook Time 10-15 mins

Easy Vegan Chocolate Chip Cookies

If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan! Why I…

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If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan!

Vegan Chocolate Chip Cookies cooling on wire rack.

Table of Contents

Why I Love This Recipe

  • Vegan and Allergy-Friendly: This cookie recipe has no eggs and no dairy, making it a great choice for people following a vegan diet or those with certain food allergies.
  • Easy to Make: With only a few steps and easy-to-find ingredients, this is a perfect recipe for busy parents looking for a quick and delicious vegan treat.
  • Kid-Friendly: I love getting my kids involved in the kitchen as much as possible. They love helping me mix the ingredients and portion out the cookie dough, making this a fun family activity.
  • So Delicious: Just because these cookies are vegan doesn’t mean they aren’t super tasty. I strive to make all of my vegan treats taste like the “real thing”. Whether it’s these cookies, Vegan Pumpkin Pancakes or simple Vegan Almond Cookies, I promise you’ll enjoy every bite!

The Ingredients

Vegan chocolate chip cookie ingredients.
  • Coconut oil: Instead of butter, we use coconut oil in this recipe to keep the cookies moist and delicious.
  • Brown sugar: Adds sweetness and a hint of caramel flavor.
  • Plant-based milk: Any plant-based milk will work perfectly for these chocolate chip cookies. Almond milk, oat milk, soy milk or even rice milk are great choices. 
  • Vanilla extract: Adding a touch of vanilla deepens the flavor of the cookies.
  • All-purpose flour: The base of your cookie dough.
  • Baking powder and baking soda: These ingredients aid in the rising process and help with texture.
  • Kosher salt: Adding a touch of salt balances out the sweetness.
  • Vegan chocolate morsels: The star of the show! You can use any chocolate chips you prefer, semi sweet or dark chocolate. Just make sure they’re vegan.

*For a full list of ingredients and instructions, see the recipe card below*

How to Make Easy Vegan Chocolate Chip Cookies

Vegan cookies wet ingredients in mixing bowl.

Step 1: Preheat oven to 350° F. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.

Vegan chocolate chip cookies dry ingredients in mixing bowl.

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Vegan chocolate chip cookie dough in mixing bowl.

Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped vegan chocolate chips.

Unbaked vegan chocolate chip cookies on baking sheet.

Step 4: Using a mini cookie scoop or one tablespoon measure, scoop out dough onto a Silpat or parchment paper lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.

Vegan chocolate chip cookies on cooling rack.

Step 5: Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.

Tips and Tricks

  • Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
  • Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free. Or take it up a notch and make my Gluten Free Vegan Miso Chocolate Chip Cookies!
  • Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
  • Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
  • Add to School Lunch: These vegan cookies are a wholesome treat to add to a kid’s school lunch!

FAQs

Can I make vegan chocolate chip cookie dough ahead of time? 

Absolutely! You can make the dough and refrigerate it for up to 48 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

How do I store vegan chocolate chip cookies? 

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.

What coconut oil is best for vegan cookies?

Both refined and unrefined coconut oil will work for this vegan cookie recipe. If you don’t want a coconut flavor, opt for refined coconut oil. For a hint of coconut, use unrefined.

Vegan chocolate chip cookies on wire rack.

This is the best vegan chocolate chip cookies recipe you’ll ever make! They’re dairy-free, egg free and totally delicious! You’ll be making batch after batch in no time. If you love these cookies, leave a rating and comment below! Happy baking!

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Vegan chocolate chip cookies on wire rack.
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Easy Vegan Chocolate Chip Cookies

This is the best vegan chocolate chip cookies recipe you'll ever make! They're dairy-free, egg free and totally delicious! You'll be making batch after batch in no time.
Course Dessert
Cuisine American
Prep Time 4 minutes
Cook Time 12 minutes
Total Time 16 minutes
Servings 24
Calories 172kcal
Author Catherine McCord

Equipment

  • Baking sheet
  • mixing bowls

Ingredients

Instructions

  • Preheat oven to 350° F.
  • In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
  • Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.
  • Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Video

Notes

  • Storage/Freezing: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
  • Cookie Bites: You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
  • Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
  • Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free.
  • Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
  • Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.

Nutrition

Calories: 172kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 118mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Calcium: 38mg | Iron: 1mg

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Best Veggie Burgers

Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to…

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Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to try these next!

The best veggie burger topped with lettuce, onion and tomato on a serving plate.

Table of Contents

Why You’ll Love This Recipe

  • Nutritious: Packed with bulgur wheat, pinto beans, and carrots, these burgers are a good source of protein, fiber, and vitamins. You can feel good about feeding these to your little ones.
  • Easy to Make: With simple ingredients and only a few steps, this recipe is perfect for busy parents that need dinner on the table ASAP.
  • Kid-Approved: These veggie burgers are mild in flavor and have a great texture that kids love.
  • Freezer-Friendly: This veggie burger recipe freezes beautifully making it a great recipe to prep ahead of time for an easy weeknight dinner. Keep a batch in the freezer ready for when you need something quick, delicious and healthy.

The Ingredients

Veggie burger ingredients.
  • Bulgur wheat: Bulgar wheat is a nutritious whole grain that provides a chewy texture and nutty flavor to the burgers, along with fiber and protein – super important for vegetarian eaters!
  • Pinto beans: Beans are a great source of plant-based protein and fiber, giving the burgers a hearty texture and taste.
  • Monterey Jack cheese: The cheese adds a creamy texture and extra flavor while helping bind the burger patties together.
  • Carrot: Grated carrots add a slight sweetness, vibrant color, and extra vitamins like beta-carotene.
  • Seasonings: This recipe calls for garlic powder, onion powder and salt to enhance the overall flavor of the burgers.

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

  • Cheese: Feel free to substitute the Monterey Jack with cheddar or mozzarella cheese. You could also sub a dairy-free cheese to make these burgers vegan.
  • Beans: Swap pinto beans for black beans if that’s what you have on hand.
  • Spices: You can customize the flavor by adding different seasonings like cumin, smoked paprika, or even chili powder if your kids can handle a little heat.
  • Gluten-Free: Use quinoa or brown rice instead of bulgur wheat for a gluten-free option.

How to Make the Best Veggie Burgers

Cooked bulgar wheat in a pot.

Step 1: Place the bulgar wheat and water in a pot. Bring to a boil, cover then reduce to a simmer for 13 minutes. After the bulgur has cooked, place in a bowl and let cool.

Pulsed pinto beans in food processor.

Step 2: Place the pinto beans in a food processor and pulse until finely chopped.

Veggie burger mixture in food processor.

Step 3: Add the cooked bulgur wheat, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.

Four veggie burger patties on plate before being cooked.

Step 4: Form mixture into 4 evenly sized patties.

Four veggie burgers in saute pan.

Step 5: Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.

Veggie burger on bun topped with lettuce, tomato, onion and avocado.

Step 6: Place patties on buns, add desired toppings and serve.

Tips & Tricks

  • Don’t Over-blend: When you food process the beans and other ingredients, try not to over-blend. The mixture should be combined but still have some texture to it.
  • Chill the Patties: For firmer patties, chill them in the refrigerator for about 30 minutes before cooking.
  • Oil the Pan: Make sure the oil is hot before adding the patties to prevent sticking and to get that nice crispy exterior.

Serving Suggestions Veggie Burgers

Veggie burgers pair well with tons of sides. Make the perfect meal for the whole family and serve your veggie burgers with any of these delicious, easy side dishes. 

FAQs

Can I make veggie burgers ahead of time?

Yes! You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours or freeze for longer storage.

How do I freeze veggie burgers?

After forming the patties and before cooking, place them on a baking sheet in the freezer for 1 hour. Then transfer to a zippered bag or other freezer safe airtight container. Defrost in the refrigerator before cooking.

Veggie burger with tomato, red onion and lettuce on a plate.

More Vegetarian Burger Recipes

These are the best veggie burgers you can make! They’re super easy, delicious and kids will love them. If you make these burgers let me know what you think by leaving a rating and comment below!

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Veggie Burgers

This is the best veggie burger packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 358kcal
Author Catherine McCord

Equipment

  • Food Processor
  • saute pan or cast iron skillet

Ingredients

  • 1/2 cup bulgur wheat
  • 1 cup water
  • 15 ounce can pinto beans, rinsed and drained
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated carrot
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 4 burger buns
  • toppings of choice (ketchup, mustard, lettuce, tomato and red onion are some of our favorites)

Instructions

  • Place the bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
  • After the bulgur has cooked, place in a bowl and let cool.
  • Place the pinto beans in a food processor and pulse until finely chopped.
  • Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
  • Form mixture into 4 equal patties.
  • Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.
  • Place burgers on buns with desired toppings and serve.

Video

Notes

To Freeze: After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe directions for cooking.
Prep ahead: You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours before cooking.
Don’t Over-blend: When you food process the beans and other ingredients, ensure you don’t over-blend. The mixture should be combined but still have some texture to it.
Chill the Patties: For firmer patties, chill them in the refrigerator for about 30 minutes before cooking.
Oil the Pan: Make sure the oil is hot before adding the patties to prevent sticking and to get that nice crispy exterior.

Nutrition

Calories: 358kcal | Carbohydrates: 53g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 889mg | Potassium: 480mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2408IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 4mg

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Almond Flour Banana Pancakes

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!…

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Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!

Almond flour banana pancakes on plate with maple syrup being poured on top.

Table of Contents

Why You’ll Love These Almond Flour Pancakes

  • Gluten-Free: Just because you have to eat a gluten free diet doesn’t mean you have to sacrifice flavor! These pancakes are just as fluffy and delicious as traditional pancakes.
  • Naturally Sweetened: Thanks to the natural sweetness from the honey and ripe bananas, these pancakes are totally delicious and not loaded with refined sugar. Plus, they’re a great recipe for using up ripe bananas sitting on your counter.
  • Good Source of Protein: This pancake recipe is made with almond meal and yogurt, which makes them a great way to start the day with a good source of protein.

The Ingredients

Almond flour banana pancake ingredients.
  • Almond flour meal: Almond flour has about 20 grams of protein per 100 grams, which is nearly twice the amount of protein in the same amount of all purpose flour. It’s a great gluten-free alternative to regular flour.
  • Eggs: Eggs add more protein and help provide structure and moistness to the pancakes.
  • Honey: Honey adds natural sweetness to the pancakes without the need for refined sugar.
  • Vanilla extract: Vanilla enhances the flavor of these pancakes.
  • Ripe banana: Mashed banana adds more natural sweetness and moisture to the pancakes.
  • Plain yogurt: Plain yogurt contributes to the pancakes’ moist texture and adds a slight tanginess, along with probiotics and protein.
  • Baking soda & Baking powder: These two ingredients are leavening agents that make the pancakes super fluffy and light as air. 

Variations and Substitutions

  • Yogurt: Feel free to use Greek yogurt in place of the plain yogurt in this recipe. You could also use sour cream if you don’t have yogurt on hand.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour.
  • Sweetener: Agave nectar can be used in place of honey in these pancakes.
  • Toppings and Add-ins: Take these almond flour pancakes to the next level by adding chocolate chips, berries, or chopped nuts such as pecans or walnuts.

How to Make Almond Flour Banana Pancakes

Mixing bowl with combined dry ingredients and a separate mixing bowl with combined wet ingredients.

Step 1: Whisk the eggs, honey, vanilla, mashed banana and yogurt in a large mixing bowl. In a separate bowl combine the almond flour, baking powder, baking soda, and salt.

Almond flour banana pancake batter.

Step 2: Add the dry ingredients to the wet ingredients and whisk to combine. Don’t over mix.

Almond flour banana pancakes being cooked on sauté pan.

Step 3: Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark. Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.

Almond flour banana pancakes on serving platter topped with sliced bananas and maple syrup.

Step 4: Serve with maple syrup, additional sliced bananas or dollop of yogurt on top.

Tips for This Recipe

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.

FAQs

Can I freeze almond flour banana pancakes?

Yes! I love making a big batch of almond flour banana pancakes and freezing leftovers. To freeze, allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.

Can I make almond flour pancake batter ahead of time?

It’s best to make the batter fresh, as almond flour can absorb moisture and change the consistency over time. However, you can mix the dry and wet ingredients separately the night before and combine them just before cooking.

What toppings go well with almond flour pancakes?

These pancakes are versatile and can be topped with fresh berries, sliced bananas, a drizzle of maple syrup, almond butter, or even a sprinkle of chopped nuts. Get creative and use your favorite toppings!

Fork with bite of almond flour banana pancake on it.

More “Healthier” Pancake Recipes

This almond flour banana pancake recipe is not only gluten-free but also packed with nutrients and natural sweetness. Not to mention, they’re so tasty! If you make this recipe and love it, leave a review and comment below.

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Almond Flour Banana Pancakes

Almond Flour Banana Pancakes are gluten-free, super fluffy and absolutely delicious. They come together in minutes and are a great source of protein thanks to the almond flour and yogurt.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 364kcal
Author Catherine McCord

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • Whisk the first 5 ingredients in a bowl.
  • Whisk the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.
  • Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.
  • Serve with maple syrup additional toppings of choice!

Notes

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.
  • To freeze: Allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour. 
  •  

Nutrition

Calories: 364kcal | Carbohydrates: 26g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 397mg | Potassium: 206mg | Fiber: 5g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg

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Cottage Cheese Pancakes

These fluffy Cottage Cheese Pancakes are protein packed, quick to make and absolutely delicious. Take your breakfast routine to the next level and start your morning feeling satisfied and energized to take on the day ahead. The best part? Kids love them too! Why I Love These Cottage Cheese Pancakes Ingredients How to Make Cottage…

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These fluffy Cottage Cheese Pancakes are protein packed, quick to make and absolutely delicious. Take your breakfast routine to the next level and start your morning feeling satisfied and energized to take on the day ahead. The best part? Kids love them too!

cottage cheese pancakes

Table of Contents

Why I Love These Cottage Cheese Pancakes

  • Healthy: Packed with protein thanks to the cottage cheese, these pancakes are a great breakfast that will satisfy your cravings for pancakes while keeping you sustained for the day ahead!
  • Easy to Make: There’s no extra fuss when it comes to making this Cottage Cheese Pancakes recipe. They’re just as quick and easy to make as classic pancakes. 
  • Kid-Friendly: Even kids who may have an aversion to cottage cheese love these pancakes. You’d never guess they have cottage cheese in them. The taste and texture is masked entirely. It’s always a win when a pancake recipe can be part of a healthy and balanced breakfast for kids.
  • Versatile and Customizable: A cottage cheese pancake is the perfect canvas for adding your favorite toppings or mix-ins. Customize them to suit your tastes.
ingredients for cottage cheese pancakes

Ingredients

  • Large eggs: Eggs keep everything together and add some richness to the pancakes. Plus, they also contribute some protein and essential nutrients.
  • Cottage cheese: The star of the show! Cottage cheese adds creaminess and a subtle tang to the pancakes. It’s also a great source of protein. Feel free to use full fat or low fat cottage cheese. 
  • Vanilla extract: Adding vanilla extract enhances the flavor of the pancakes.
  • Honey or Agave: These natural sweeteners add a touch of sweetness to the pancakes without overpowering their flavor. You can use either one you prefer.
  • All purpose flour: Flour serves as the base of the pancake batter. I haven’t tested other flours, but I’m sure you could substitute whole wheat or a gluten free cup for cup flour if you want.
  • Baking powder: Baking powder helps the pancakes rise and become light and fluffy.
  • Kosher salt: A touch of salt helps balance out the overall flavor of the pancakes. 
  • Oil or Butter: You only need oil or butter to grease the pan.
cottage cheese pancakes recipe

How to Make Cottage Cheese Pancakes

1. Whisk Wet Ingredients:

  • In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.

2. Prepare Dry Ingredients:

  • In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.

3. Combine Wet and Dry Ingredients:

  • Pour the dry mixture into the bowl of wet mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.

4. Preheat and Grease:

  • Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.

5. Cook Pancakes:

  • Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles on the surface before you flip.

6. Flip and Cook:

  • Carefully flip the pancakes using a spatula and cook for an additional 2 minutes on the other side, or until they are golden brown and cooked through.

7. Serve:

  • Once cooked, transfer the pancakes to a serving plate. Serve warm with your favorite toppings and enjoy!
Cottage Cheese Pancakes

The Right Cottage Cheese for Pancakes

Like I mentioned before, cottage cheese is a good source of protein – about 25 grams per cup! When it comes to choosing which kind of cottage cheese for pancakes, there’s no right or wrong answer. You can use full fat or low fat, small curd or large curd. Pick your favorite brand and get to making these pancakes ASAP!

Tips for Making Cottage Cheese Pancakes

  1. Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes. 
  2. Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes. 
  3. Grease the Pan Between Each: Use any oil you prefer to grease the pan – olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking, ensure even cooking and get those crispy edges we all love. 
  4. Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.
pancakes with cottage cheese

Toppings

Pancakes, in general, have always been a blank canvas for adding delicious toppings, and these pancakes with cottage cheese are no different. Here are some topping ideas:

  • Maple syrup, a tried and true classic pancake topping
  • Fresh berries
  • Sliced bananas
  • Greek yogurt or a drizzle of nut butter for an extra bump of protein

Additions You Can Add to Your Pancakes

Get creative by adding in additional ingredients to your pancake recipe with cottage cheese. Here are some ideas:

  • Chopped nuts, such as pecans or walnuts
  • Chocolate chips for a little extra sweetness
  • Shredded coconut
  • Your favorite fruit like blueberries or bananas
  • Lemon zest
pancakes cottage cheese oatmeal

Storage and Reheating

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. 

To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and store in the freezer for up to 3 months.

To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through.

More Tasty Pancake Recipes

Incorporating cottage cheese into your favorite recipes is a really easy way to get some extra protein into your diet! These pancakes are a great recipe to start with as they’re easy to make, tasty and super kid-friendly so the whole family can enjoy them! Let me know in the comments if you have any questions and tag me on social media if you make these healthy cottage cheese pancakes! 

Images by Gerry Speirs

Cottage Cheese Pancakes
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Cottage Cheese Pancakes

Cottage Cheese Pancakes are fluffy, protein packed delights that are quick and easy to make. Plus, kids love them! 
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 pancakes
Calories 76kcal
Author Catherine McCord

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.
  • In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.
  • Pour the dry mixture into the bowl of wet mixture. Stir gently until everything is just combined, being careful not to overmix. The batter should be slightly lumpy.
  • Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.
  • Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles form before you flip.
  • Flip the pancakes and cook for 2 more minutes on the other side, or until they are golden brown and cooked through.
  • Serve warm with your favorite toppings and enjoy!

Notes

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. 
To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through. 
Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes. 
Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes. 
Grease the Pan Between Each: Use any oil you prefer to grease the pan – olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking and ensure even cooking.  
Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 186mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg

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