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Mom's Cottage Cheese Pancakes

This protein packed pancake recipe originally came from my Nana.  She has made them for years.  They have more of a dense texture than a fluffy pancake and remind me of a thick crepe.  It is important to only use 1/4 cup of batter for each pancake, or they will be hard to flip.  My mom has put her own healthy spin on these pancakes and they are just as yummy as the original.  I will post my Nana's version and my mom's version and let you decide on your favorite.  My mom's recipe is more waistline friendly, so you get all the protein with less calories.  These pancakes are a great way to get your protein in the morning.  I love to spread these with all fruit preserves or top with fresh fruit and a drizzle of agave nectar or real maple syrup.  Delicious~


Cottage Cheese Pancakes (Nana's version)

Ingredients:
1 cup whole milk (small curd) cottage cheese
6 whole eggs
1/2 cup sifted all purpose flour
1/4 tsp salt
1/4 cup whole milk
1/2 tsp vanilla extract
1/4 cup canola oil

Directions:
Place all ingredients into a blender and blend at high speed for 1 minute.  Scrape sides of the blender and blend for a few more seconds until all is incorporated and smooth.  Bake on a greased griddle using 1/4 cup batter for each pancake.  

Cottage Cheese Pancakes (Mom's version)

Ingredients:
1 cup low-fat cottage cheese
6 eggs (you can do 3 whole eggs and 4 egg whites)
1/2 cup white whole wheat flour (I use spelt flour, too)
1/4 tsp sea salt
1/4 cup skim or low-fat milk
1/2 tsp vanilla
2 tbsp canola oil

*Prepare pancakes according to directions above.
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