I love this recipe because I adore pancakes, but I never choose them because they can usually run up some serious calories. I finally found the perfect recipe that is both healthy and satisfying. This recipe from Mark Bittman uses cottage cheese to add fluffiness and creaminess as well as a healthy dose of protein and calcium. The result is a delicious, tender pancake that is protein-packed and guilt-free! Even if you don’t care for cottage cheese on it’s own, you will still love these pancakes because it all blends together perfectly. Feel free to add your favorite mix-ins to the pancakes (I always add blueberries). Don’t forget to dust with powdered sugar or top with lite maple syrup. The recipe is below. Enjoy!! Cottage Cheese Pancakes
Courtesy of Mark Bittman, “How to Cook Everything”
1 cup lowfat cottage cheese
1 cup plain yogurt
3 eggs, separated
1/4 teaspoon baking soda
1 cup all-purpose flour (I use whole wheat flour – feel free to use 1/2 whole wheat and 1/2 white)
1 tablespoon sugar
Handful of blueberries or your favorite add-in
Cooking spray or butter
Preheat griddle or large skillet over medium low heat while you make the batter.
Beat together the cottage cheese, yogurt and egg yolks. Combine the dry ingredients. Beat the egg whites until stiff but not dry.
Stir the flour mixture into the cottage cheese mixture, blending well but not beating. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Spray the griddle or skillet with neutral non-fat cooking spray (or a small amount of butter) and, when it is hot, add the batter by heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom (3-5 minutes) then turn and cook until the second side is brown. Serve immediately.
Makes 3-4 servings. Cooking time is 20 minutes.