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Chocolate Breakfast Pancakes with Cottage Cheese Cream and Berries
Looking for a breakfast that’s both decadent and nutritious? These Chocolate Breakfast Pancakes with Cottage Cheese Cream and Berries strike the perfect balance between indulgence and health. Made with cocoa-infused batter, a creamy cottage cheese filling, and fresh raspberries, this dish is packed with protein and antioxidants. Whether you’re preparing a weekend treat or an energizing weekday breakfast, these pancakes will keep you full and satisfied. Plus, they’re quick and easy to make in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
Ingredients
Scale
For the Pancakes:
- 1/2 cup (125 ml) milk
- 1 medium egg (size M)
- 1/3 cup (50 g) all-purpose flour
- 1/2 teaspoon vanilla extract or 1/2 packet vanilla sugar
- 1 tablespoon sugar
- 1 teaspoon cocoa powder
- 1/4 teaspoon baking powder
- A pinch of salt
For the Cream:
- 2/3 cup (160 g) cottage cheese
- 1/2 cup (100 g) heavy cream (35% fat)
- 2 tablespoons sugar
For the Filling:
- 3.5 oz (100 g) fresh raspberries
For the Raspberry Sauce:
- 3.5 oz (100 g) fresh raspberries
- 1/2 tablespoon sugar
Instructions
Step 1: Prepare the Pancake Batter
- In a bowl, whisk together the egg, milk, sugar, and vanilla extract.
- Add the flour, cocoa powder, baking powder, and salt. Whisk until smooth and lump-free.
- Let the batter rest for 10 minutes. This allows the flour to hydrate, resulting in softer pancakes.
Step 2: Prepare the Cream Filling
- In a mixing bowl, blend the cottage cheese with sugar until smooth.
- Separately, beat the heavy cream until it reaches soft peaks.
- Gently fold the whipped cream into the cottage cheese mixture. Refrigerate until needed.
Step 3: Make the Raspberry Sauce
- Mash 50 grams of raspberries with sugar and strain through a sieve to remove seeds.
- Set aside for drizzling over the pancakes.
Step 4: Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
- Pour half of the batter into the pan, spreading it into an even circle.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes.
- Repeat with the remaining batter.
- Let the pancakes cool slightly before assembling.
Step 5: Assemble the Pancakes
- Spread the cottage cheese cream evenly over each pancake.
- Add fresh raspberries and carefully roll them up.
- Drizzle with raspberry sauce and serve immediately.
Notes
Ingredient Substitutions
- Flour: Use oat flour or almond flour for a gluten-free option.
- Cottage Cheese: Swap for Greek yogurt for a tangier flavor.
- Sweetener: Replace sugar with honey or maple syrup.
Storage & Reheating
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in a microwave for 30 seconds or heat in a non-stick pan over low heat.
Pro Tips & Techniques
- For extra fluffiness: Do not overmix the batter; a few lumps are okay.
- Perfect sauce texture: Strain the raspberry sauce well to remove seeds.
- Even cooking: Use a non-stick pan and keep heat at medium to avoid burning.
Troubleshooting & Common Mistakes
- Batter too thick? Add 1–2 tablespoons of milk to adjust consistency.
- Pancakes sticking to the pan? Ensure the pan is well-greased and heated before pouring the batter.
- Filling too runny? Chill the cream mixture for 10 minutes before spreading.
Variations & Dietary Adaptations
- Vegan: Use almond milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and coconut whipped cream.
- Low-carb: Replace flour with almond flour and use a low-carb sweetener.
- Extra protein: Add a scoop of chocolate protein powder to the batter.
Serving Suggestions
Pair these pancakes with:
- A drizzle of honey or maple syrup
- A side of Greek yogurt for extra protein
- A hot cup of coffee or matcha latte
Nutrition
- Serving Size: Per Serving
- Calories: 420
- Sugar: 16 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 115 mg
2 thoughts on “Chocolate Breakfast Pancakes with Cottage Cheese Cream and Berries”
These chocolate pancakes sound absolutely divine! Love the idea of the cottage cheese cream and berries for a healthier twist. Can’t wait to try this recipe for a special breakfast!
These look amazing! Chocolate pancakes with cottage cheese cream? What a fantastic combination! Have you tried this with any other berries besides raspberries? Thinking blueberries might be good too!