Yesterday, my son asked for pancakes. I've been making a point of making nice breakfasts on the weekends and he loves flapjacks covered in syrup! I decided to see what I could come up with for him that would be healthier and not just empty calories and sugar!
I remembered that when we were on our Wisconsin vacation with my in laws that my mother in law had made pancakes with cottage cheese. That would give them a high amount of protein!
I was able to make 9 pancakes from the recipe so I'm making them again tomorrow and messing with the recipe a bit to make 12, enough for the whole family!
Cottage Cheese Pancakes
adapted from Martha Stewart
- 3 large eggs, separated, yolks lightly beaten
- 1 cup full- or low-fat cottage cheese
- 1 tsp ground flax seed
- 1/4 tsp almond extract
- 1/8 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- In a large mixing bowl, beat egg whites on medium-high speed until stiff, glossy peaks form.
- In another bowl stir together egg yolks, cottage cheese, almond extract, sugar, flour, baking powder and salt. Gently fold the egg whites into the batter.
- Heat a griddle to medium high heat. Spray with Pam or grease with a small amount of butter. Using a 1/4 measuring cup, scoop batter onto the skillet for each pancake. Cook until surfaces bubble and edges are set, about 1 minute. Flip pancakes, cooking about 3 minutes more until undersides are golden brown. Repeat process until you have worked through all the batter. Serve with maple syrup or my favorite topping....cherry preserves!