Fluffy Cottage Cheese Cocoa Pancakes with Peanut Butter

Steps

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt, then sift in the unsweetened cocoa powder and whisk until evenly brown with no streaks.
2. In a second bowl, whisk the cottage cheese, milk, egg yolks and vanilla until mostly smooth.
3. In a clean bowl, beat the egg whites until they hold soft peaks.
4. Stir the cottage cheese mixture into the cocoa-flour mixture just until no dry flour remains; a few lumps are fine. Gently fold in the beaten egg whites in two additions, half then the remaining half.
5. Heat a large nonstick skillet over medium-low heat and brush with a quarter of the canola oil.
6. Pour 1/4-cup portions of batter into the skillet and cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more until the centers spring back and reach 160°F (71°C).
7. Cook the remaining batter in three more batches, brushing the skillet with another quarter of the canola oil before each batch.
8. Warm the peanut butter in a small bowl in the microwave for about 15 seconds until pourable.
9. Stack the pancakes on four plates, drizzle with the peanut butter and top with the strawberries.