Sourdough Cottage Cheese Pancakes

I feel like recently getting Colter to eat has been a STRUGGLE! He started his toddlerhood open to eating anything and everything and as he’s nearing 3, we’ve been struggling to get him to eat even some of his favorite foods.

As a nutritionist, I’ve worked with clients on this exact subject with their own kids, but it always feels a little more difficult when you’re going through it on your own. I’ve tried to stay persistent and keep encouraging him to try new things. We always focus on giving him real, Whole Foods, even if they occasionally end up being eaten by Carson or I 😆

Another thing we’ve focused heavily on is always making sure Colter gets plenty of protein in. And right now, breakfast has been especially hard because he’s going through a time of egg aversions… so my friend, Hannah, told me about these cottage cheese pancakes she was making, so I tried making a sourdough version and I have to say, they’re really good!

I’ve been batch cooking these for breakfast, snacks, lunch, etc. and they’re packed with protein (8g per pancake!). And the ingredients are pretty simple:

Ingredients:

1/2 cup flour
3/4 cup sourdough starter
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
3 tbsp honey
1/2 cup + 2 tbsp @good_culture cottage cheese
2 eggs
1/2 cup milk
2.5 tsp baking powder

Directions:

Mix together dry goods in a bowl and then mix together wet ingredients in a separate bowl. Then fold in dry ingredients into the wet ingredients and stir together well. After everything is mixed well, heat a pan over medium heat and add in butter or coconut oil. Scoop 1/4 cup at a time and let it cook until brown (and cooked through) on both sides.

You can store in the fridge for 3-4 days or freeze to pull out for quick breakfast and snack options.

I hope you enjoy!