Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup olive oil
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup fresh lemon juice
1 1/2 cups (15 oz) low-fat cottage cheese, drained
1/2 cup whole milk
1/2 cup honey, room temperature
1 teaspoon lemon zest
1 cup fresh figs, diced (or 1/2 cup dried figs, chopped and rehydrated in warm water)
Olive oil, for cooking
Instructions
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
In a separate bowl, whisk olive oil, eggs, vanilla, lemon juice, cottage cheese, milk, honey, and lemon zest until smooth
Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in diced figs
Let the batter rest for 10 minutes
Heat a nonstick skillet over medium heat and add a thin layer of olive oil
Pour 1/4 cup of batter per pancake, cook for 2 minutes at medium-high heat until bubbles form, then flip and cook 1-2 more minutes until golden
Serve warm with additional honey and figs
Notes
Use fresh figs if available, or substitute dried figs soaked for 15 minutes
Resting the batter ensures fluffier pancakes
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a skillet with a splash of honey to revive moisture
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Lacto-vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 520
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg