Lemon Cottage Cheese Pancakes with Raspberry Syrup
Incredibly soft and airy lemon cottage cheese pancakes are topped with a tangy homemade raspberry syrup for an unforgettable stack! Only a handful of ingredients needed and they're naturally gluten-free.
Servings 5 servings
Calories 399kcal
Ingredients
Raspberry Syrup
- 2 cups fresh or frozen raspberries
- 1/3 cup honey or agave nectar
- 1 tablespoon lemon juice
Lemon Cottage Cheese Pancakes
- 2 cups old-fashioned rolled oats
- 3 teaspoons baking powder
- 2 cups small-curd cottage cheese
- 6 large eggs
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup honey or agave nectar
- 1-2 tablespoons melted butter for cooking pancakes
- Additional raspberries for serving.
Instructions
Raspberry Syrup
- Combine raspberries, honey, and lemon juice in a medium saucepan over medium-high heat. Bring raspberries to a simmer, then reduce heat to medium-low and allow to simmer 8-10 minutes until raspberries are reduced, stirring occasionally.
- Press raspberries through a fine-mesh sieve, discarding solids. Allow syrup to cool on counter slightly before storing in fridge up to 6 days.
Lemon Cottage Cheese Pancakes
- Place oats, baking powder, cottage cheese, eggs, lemon juice, zest, and honey in a blender and blend on high speed 30-60 seconds until batter is smooth.
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with raspberry syrup drizzled over top and additional raspberries for serving. Enjoy!
Nutrition
Serving: 3 pancakes | Calories: 399kcal | Carbohydrates: 53g | Protein: 23.5g | Fat: 11.8g | Saturated Fat: 4.8g | Cholesterol: 237mg | Sodium: 592mg | Potassium: 658mg | Fiber: 5.5g | Sugar: 31.4g | Calcium: 251mg | Iron: 3mg