Sooo this was supposed to be my red white and blue post…but
time has a way of flying by, especially when it’s summer and you are… well…
swimming and hanging out by the pool every day! Oh well, regardless of the timeliness of being able to
eat red white and blue cottage cheese pancakes on the 4th of July
(I’m sure your devastated), these light, fluffy and protein packed breakfast cakes are a delish
must try! I promise you don’t even have
to like cottage cheese, my kids do and my husband does not, and neither did one
of my daughters friends. In fact, when
Liv requested cottage cheese pancakes in the morning after a sleepover her
little girlfriend scrunched up her nose and said “no thank you, I hate cottage
cheese.” But after they were made and
had plump ripe berries on the top she was willing to give’em a try. After finishing three cakes she said, “Can
you teach my mom how to make these”?
Now I have made a million different types of pancakes,
usually trying to “healthy” them up of course, but these are among the fluffiest
I have ever produced! My kids can’t get
enough of them, so I make a double batch and keep them in a container in the
fridge. When we are need of a fast
breakfast or snack I pop one of those babies in the toaster and it comes out
perfectly warm with just a little crisp on the outside. Let me know how you like them, and also if
you are or are not typically a fan of
cottage cheese! Ingredients
recipe adapted from fatgirltrappedinaskinnybody.com
1 cup cottage cheese3 eggs (you can use egg whites only to lower the caloric total even more)
1 tsp vanilla extract
2 tbsp honey (can sub agave or maple syrup)
½ cup all purpose flour
¼ cup whole wheat flour
2 tsp baking powder
Instructions
Puree the cottage cheese, eggs and honey in a food processor
or blender for about 30 seconds. In a medium bowl whisk together dry
ingredients. Add the puree mixture to
the dry ingredients and stir until just combined, do not over mix. The batter is thick, so I use a wooden spoon
to spoon it onto the *hot griddle.
Preheat a griddle, skillet, or any flat bottomed pan on
medium/low heat.
*The pancakes need to
be cooked on a lower heat for a little longer than normal pancakes.
Add some butter or cooking spray to the pan if you’re pan
isn’t non stick. If it is non-stick, you
probably won’t need any additional butter or oil to prevent sticking.
Scoop the pancakes onto the preheated griddle and use the back of the spoon to spread the pancakes out a bit. Cook for about 4 minutes per side.
*The outside of the pancakes will be a deep golden brown
when they’re done, not a light golden brown.
Serve immediately with fresh berries and maple syrup.
This recipe makes about 12-14 dollar size pancakes. 
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| Feed Them to Your Favorite People:) |
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