Yep – you heard that right – cottage cheese pancakes. And although I normally consider myself much more a waffle girl than a pancake girl, this recipe might be giving my beloved waffles a run for their money. John is a very healthy eater, so I’m always on the lookout for new recipes that are healthy and flavorful. Imagine my delight when I stumbled across this recipe on Pinterest (get the directions at The Fountain Avenue Kitchen) for low carb, high protein pancakes! The end result is moist, light, fluffy goodness that pairs great with some maple syrup. Looks like we’ll all be able to have our (pan)cakes and eat them, too!
Ingredients (I halved the recipe, double this if you need to!)
- 3 eggs
- 3/4 cup low fat cottage cheese
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- Optional: 1/4 teaspoon cinnamon (I highly recommend this!)
Recipe instructions found here.
*Note: I used a blender to combine everything. Start by blending cream cheese until smooth, then add all the other ingredients and blend to combine. Add additional flour if needed to thicken the batter.
John and I both agreed that we’ll be making these pancakes again very soon. With the added cinnamon they almost taste like french toast, which might be why I love them so much. Next time I’d love to top them with strawberries (ok, and some powdered sugar). Also, I tried out Courtney’s tip of using Crisco to grease the pan and it worked great. I definitely recommend giving it a try if you love the outside of your pancakes a little crisper.
What’s your favorite healthy breakfast dish?