I have been making these cottage cheese pancakes for a while, as they were one of the first things I made for Mini Jones. Overnight, he went from enjoying pureed food to refusing it, and I realised I was going to have to think up of some easy baby led weaning recipes: fast!
To my relief, he loved them and devoured two pancakes in one sitting. (Not everything received that seal of approval!)
These healthy pancakes are a quick and easy baby led weaning breakfast. They can be made that morning, in minutes; or cooked the night before and then kept in the fridge overnight for a cold breakfast. Making them an ideal breakfast to grab when you rush out of the door most mornings!
These days we still enjoy them as they also make a tasty portable toddler snack. If I know I have a busy day coming up, I whip up a batch of pancakes the night before, keep them in the fridge and then they’re ready to go the following morning.
However they aren’t just an ideal finger food for babies or toddlers! This is such a flexible pancake recipe, you can make it for older kids and adults for breakfast, lunch, or snacks. Eat them on their own, pair with fruit or yogurt, or vegetables. Or try one of my favourite ways to serve them: roasted pumpkin and rocket, with some pumpkin seeds scattered over for crunch. Yum!
Using Cottage Cheese in Pancakes
The cottage cheese replaces the milk in traditional pancake batter, and provides a slightly firmer texture but still soft, pancake. It also makes a high protein but low fat pancake, if you happen to be looking at something more along those lines. Cottage cheese is rich in calcium, protein and other vitamins, and I try to always have some in the fridge as it is such a flexible healthy ingredient.
If you are looking for more baby led weaning or toddler snack ideas, have a look at these no added sugar Banana Pear Muffins, these nut free Spinach Pesto Pinwheels or these Cauliflower Cheese Bites made with Quinoa
Cottage Cheese Pancakes
- 1 egg, beaten ($0.35 / £0.18p)
- 110g (½c) cottage cheese ($1.17 / £0.27p)
- 1 tablespoon plain flour ($0.02 / £0.01p)
- ¼ teaspoon baking powder ($0.05 / £0.02p)
- Whisk the egg with the cottage cheese then add the flour and baking powder and stir until just combined.
- Heat a large non-stick pan over a medium heat and pour half a tablespoon of mixture in to the pan to make each pancake. Cook for 2 – 3 minutes until golden, flip over and cook another 2 minutes or until cooked through.
- Serve, either warm or cold.
- To freeze – let pancakes cool then place in between sheets of baking paper and put in sealed bag/container and freeze up to three months.
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
How do you recommend defrosting these pancakes once they’ve been frozen? X
You can reheat the pancakes from frozen, either by placing in a preheated oven at 350F/ 180C for around 10 minutes until warmed through, or in a sandwich press for a few minutes until warmed through. Or you can defrost in the fridge overnight if you didn’t want to reheat them.
Hope this helps. Robyn
My baby has an egg allergy. What do you reccomend replacing egg with?
Lynne Beaumont says
I absolutely love these pancakes.I have made them for breakfast twice now and love the fact that I am using cottage cheese to cook.I am Gluten free tolerant so just substituted the flour with GF product.I made 4 delicious mini substantial pancakes .I am 67 years old and will be making these regularly from now on.
Thats so great to hear, Lynne! Thankyou for letting me know you enjoy them, and that they work as gluten free pancakes 🙂
Mrs Bee says
Mrs Bee says
I absolutely adore these pancakes.
I have made them twice now for breakfast and love the fact I’m using cottage cheese cooked.I am Gluten free tolerant so just substituted /used GF flour instead..Made 4 delicious pancakes just for myself.Iam 67 years old and will be making these regularly from now on .