@marcellaocominato: @Marcello Cominato reii 👑 ❤️❤️#viral #garotopraxis #marcellocominato #SuperModel #mogger @MarcelloCominato2

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Sunday 25 October 2026 02:10:42 GMT
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gabriielpaiva011
Magrão canalha :
W Marcello
2026-10-25 02:50:31
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user65420638
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Uau 😳
2026-10-25 02:23:16
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rodrigozoo3
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2026-10-27 01:30:56
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marcellocominato
Marcello Cominato :
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2026-10-25 02:34:45
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cortes.marcello.c
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2026-10-25 02:27:42
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COTTAGE CHEESE PANCAKES that are super thick, light, and fluffy ✨ 1 1/4 cup flour all-purpose or whole wheat 2 teaspoons baking powder 1 cup cottage cheese 3 large eggs 2 Tablespoons milk of choice or up to 1/4 cup for thinner pancakes 2 Tablespoons coconut oil melted and cooled 1 Tablespoon maple syrup plus more for serving 1 teaspoon vanilla extract Instructions In a large bowl, combine the dry ingredients and whisk. Add the cottage cheese, eggs, and milk to the blender and blend until smooth. Add the blended ingredients to the dry ingredients and stir gently. Stir in the coconut oil, maple syrup, and vanilla. Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake. Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes. Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy! Notes This recipe makes about 12 pancakes total. Storing - Allow them to cool completely, place in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well. When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes. After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!
COTTAGE CHEESE PANCAKES that are super thick, light, and fluffy ✨ 1 1/4 cup flour all-purpose or whole wheat 2 teaspoons baking powder 1 cup cottage cheese 3 large eggs 2 Tablespoons milk of choice or up to 1/4 cup for thinner pancakes 2 Tablespoons coconut oil melted and cooled 1 Tablespoon maple syrup plus more for serving 1 teaspoon vanilla extract Instructions In a large bowl, combine the dry ingredients and whisk. Add the cottage cheese, eggs, and milk to the blender and blend until smooth. Add the blended ingredients to the dry ingredients and stir gently. Stir in the coconut oil, maple syrup, and vanilla. Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake. Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes. Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy! Notes This recipe makes about 12 pancakes total. Storing - Allow them to cool completely, place in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well. When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes. After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!

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