Fluffy, protein-rich pancakes with creamy cottage cheese, fresh raspberries, and a hint of almond perfect for a cozy, sweet brunch.

Scale

1 cup cottage cheese

2 large eggs

1/2 cup milk

1 tsp almond extract

1 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

1/4 tsp salt

1/4 cup sliced almonds

1 cup fresh raspberries (plus extra for topping)

Butter or oil for cooking

Maple syrup and powdered sugar for serving

1. In a mixing bowl, whisk together cottage cheese, eggs, milk, and almond extract until smooth.

2. In another bowl, combine flour, sugar, baking powder, and salt.

3. Add wet ingredients to dry ingredients and stir gently until just combined — a few lumps are fine.

4. Fold in raspberries and sliced almonds.

5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface, then flip and cook until golden.

7. Serve warm with maple syrup, powdered sugar, and extra raspberries.

For extra almond flavor, sprinkle toasted almonds on top before serving.

You can use frozen raspberries — just don’t thaw them first.

Add a spoonful of ricotta on top for an extra creamy finish.

Keywords: Raspberry Almond Cottage Cheese Pancakes, sweet brunch, fluffy pancakes, almond pancakes