Cottage Cheese Pancakes with Fresh Strawberries


Serving Size:
two 4″ pancakes

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 cup cottage cheese
  • 4 large eggs, lightly beaten
  • 1/2 cup all-purpose white flour
  • 6 tablespoons unsalted butter, melted
  • 3 cups fresh strawberries, sliced 


  1. In a medium-sized bowl, combine cottage cheese, eggs (lightly beaten), flour and melted butter.
  2. Spray griddle or frying pan with non-stick cooking spray or butter.
  3. Heat griddle or frying pan over medium to high heat. Ladle about 1/4 cup of batter onto the griddle to form pancakes (about 4" in diameter).
  4. Cook pancakes for 2-3 minutes until the undersides are lightly browned, then turn to brown other side.
  5. Transfer the pancakes to a heated platter.
  6. Continue to make pancakes with the remaining batter.
  7. Top each serving of pancakes with 1/2 cup sliced strawberries.

Helpful hints

  • Blueberries, raspberries, blackberries or canned peaches also make a great substitution for strawberries.
  • Pancakes can also be topped with sugar-free or regular jam or pancake syrup or whipped topping.
  • You can flick water across the griddle or frying pan surface, and if it beads up and sizzles, it’s ready for the pancake batter.

Nutrients per serving

Calories 253

Protein 11 g

Carbohydrates 21 g

Fat 17 g

Cholesterol 182 mg

Sodium 172 mg

Potassium 217 mg

Phosphorus 159 mg

Calcium 64 mg

Fiber 2.0 g

Kidney and kidney diabetic food choices

  • 1 meat
  • 1 starch
  • 1/2 fruit, low potassium
  • 2 fat

Carbohydrate choices


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