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
Vegetarian
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
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