Cottage Cheese Pancakes

By LyndaLee

Excellent clean eating pancake recipe calls for nonfat cottage cheese which is an excellent source of lean protein as is the fat free yogurt. Egg whites make the pancakes fluff. Can be frozen and popped in the toaster for a quick and easy breakfast.

Double up the recipe to freeze extra
Tip: Bring egg whites to room temperature first. This helps make them fluffier

Ingredients

• Dry:
• 1 1/4 cups whole wheat flour
• 1 teaspoon baking powder
• 2 tablespoons maple sugar flakes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• Wet:
• 8 egg whites
• 1 cup fat free cottage cheese
• 1 cup fat free plain yogurt

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Combine first five ingredients in a medium bowl. Make a well in the center.
Combine eggs, cottage cheese and yogurt in small bowl. Pour into well. Stir until just moistened.
Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Head should be medium. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all batter has been used up.

For freezing: package 2 pancakes once cool in small freezer bags.