Everyone LOVES pancakes, especially kids! But, when we do pancakes for supper I like to still make them part of a balanced meal. This recipe uses cottage cheese and eggs as the protein sources and results in fluffy, delicious pancakes! Each pancake boasts 8 grams of protein!
- 1 cup unbleached whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 eggs
- 1 cup 2% cottage cheese
- 1/2 cup milk
- 1 tsp vanilla
- 2 tablespoons olive oil.
In a large bowl, stir together flour, baking soda, and salt. In a separate bowl, whisk together eggs, cottage cheese, milk, vanilla and oil. Add flour mixture to egg mixture and whisk until just blended.
Working in batches, form each pancake by spooning about 1/3 cup of the batter onto the skillet. Cook, flipping once, until golden brown on both sides and cooked through, about 5 minutes total.
Makes 8 servings.
Nutritional Info (per pancake):
Calories: 139 kcal Protein: 8 grams Fat: 7 grams Carbohydrates: 12 grams Fiber: 2 grams