Guilt-Free Cottage Cheese Pancakes

I've been on a mission for the last two months to make our meals as healthy as possible.  I've taken some of our old favorite recipes and given them a makeover and I'm thrilled when I find new recipes that my family loves.  

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
• 
  

1. In a large mixing bowl, beat egg whites on medium-high speed until stiff, glossy peaks form.
2. 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.
3. 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!

Poor Keith got this poor little pancake because he missed breakfast.  The early bird gets the pancakes.  The sleepy-head gets nothing!