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Stack of whole grain pancakes topped with fruit, maple syrup, almond butter, and chia seeds

Whole Grain Pancakes with Cinnamon and Cottage Cheese

Whole Grain Pancakes are a hearty breakfast option with a creamy, tender texture and warm cinnamon flavor. This easy pancake recipe is perfect for a satisfying morning meal with classic toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 63
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1/2 cup milk
  • 1 cup cottage cheese
  • 2 whole eggs and 2 egg whites
Dry ingredients
  • 1/2 cup wheat flour
  • 1/2 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla

Method
 

Preparation
  1. Add all ingredients to a blender and blend for 30 seconds until the batter is mostly smooth.
  2. Heat a griddle over medium-high heat.
Cooking
  1. Pour about 1/4 cup of batter onto the hot griddle and cook for about three minutes, or until bubbles appear on the surface.
  2. Turn the pancakes over and cook the second side for another 1-2 minutes.
  3. Move the cooked pancakes to a plate and serve topped with fruit, almond butter, chia seeds, and maple syrup.

Notes

Store extra pancakes in the refrigerator or freezer, or keep the batter refrigerated for 1-2 days so it can be used for additional breakfasts.