Cottage Cheese Pancakes Recipe
I tried using our standard homemade pancake mix and it works great. This morning I tried the following recipe with King Arthur Flour’s pancake mix. Trent loves these pancakes, as do I. They are very high in protein and low in fat. If you want to make them low carb you can cut down on the pancake mix and up the cottage cheese amount (an evil idea, says Jack). I will update this recipe as I experiment. We have tried using whole milk ricotta cheese and it works great too – much richer flavor and more calories. The banana in this recipe masks some of the cottage cheese flavor but it can be removed if not to taste.
1 cup pancake mix of your choice (you can use less if you like - up to 1/2c)
1 cup of low fat Cottage Cheese (like Nancy's Organic)
1 egg
¼ c of milk (optional)
1 ripe banana or 1/4c of applesauce
¼ tsp cinnamon
¼ tsp vanilla
Butter & honey or preserves
In a bowl mash banana and cottage cheese with a fork, then add egg, cinnamon and vanilla and mix well. (If you have an immersion blender go ahead and puree this mixture with it.)
To the wet ingredients add up to 1c of the pancake mix and mix well (or you can do it in reverse adding the wet to the dry.) It should resemble a loose muffin batter – if too stiff add a little of the milk – it should not be runny.
Using two spoons drop tablespoons of batter onto a pre-heated griddle and spread using the back of one spoon until it flattens out like a pancake. Cook as you would a pancake – turn once one side is golden. Serve warm with butter and honey, syrup, applesauce or preserves (June Taylor’s Gravenstein Apple Butter is fantastic with them).
