A few people have asked me for this recipe….
And I’m just going to post it here! Sorry if I forgot to message you the recipe personally, my schedule is hectic…Enjoy 
Fluffy Cottage Cheese Pancakes
In these moist and tender pancakes, the cottage cheese adds quality calcium and protein. Serve with a bit of butter and maple syrup or, for a special treat, top with organic fig spread.
Serves 4
- 1 cup unbleached flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup milk
- 2 tablespoons canola oil
In a large mixing bowl, blend the flour, baking soda, salt and sugar. In a separate mixing bowl, whisk together the eggs, cottage cheese, milk and oil. Add the flour mixture to the liquid ingredients, whisking until completely blended.
Spray a skillet or a griddle with canola oil spray. Heat over medium. Drop batter by the quarter cup onto the hot skillet. Cook just a few minutes, checking the underside and adjusting the heat as needed. Flip when browned and continue to cook on the other side until lightly browned.
Nutrition Info
Per serving (190g-wt.): 350 calories (140 from fat), 15g total fat, 3.5g saturated fat, 19g protein, 34g total carbohydrate (less than 1g dietary fiber, 8g sugar), 255mg cholesterol, 620mg sodium
http://www.wholefoodsmarket.com/recipes/breakfast-brunch/pancakes_cottagecheese-cb.html
July 20, 2008 at 8:04 pm
This is my recipe:
Protein pancakes are delicious. Just make sure you use no sugar syrup (try E.D. Smith)
The recipe is as follows:
1 cup of whole grain oats
6 egg whites
1 cup of fat free cottage cheese
1/2 a teaspoon of vanilla extract
1 tablespoon of splenda
(you can add a pinch of cinnimon if you like)
Mix all this together in a blender then fry up like regular pancakes (use Pam on the frying pan)
Serve and add no sugar syrup with a few mixed berries like strawberries or blueberries. Very tasty.
This will feed 2 people, If you are alone just put the rest in the fridge and eat it the next day after you microwave it.