This recipe is an adaptation from the hotcake recipe in Jillian Michael's Making the Cut. Everything I have made from that book has been delicious! This recipe will make about 10 or 11 small pancakes.
Ingredients:
3 large eggs
1 cup cottage cheese
1T whole wheat flour
Optional Ingredients:
fresh blueberries
walnuts
1 packet of Splenda
The method:
1. Separate the yolks from the whites and put in 2 separate bowls.
2. With an electric mixer, beat the whites until nearly stiff peaks form
3. Now beat the yolks until they thicken a bit - about 2 minutes or so
4. (Optional) Run the cottage cheese through a food processor (I don't like the texture of cottage cheese.) This is also where I add the packet of Splenda.
5. Add the cottage cheese to the yolks, then the 1T wheat flour, then fold in the egg whites.
6. Let it sit a few moments before spooning onto a hot griddle. I like to use a Tablespoon, and use about 2T per pancake. Flip the pancake when the edges are dry and it begins to bubble.
7. Add the blueberries and/or walnuts (if desired) to the pancake after you spoon the batter onto the griddle, but before you flip.
8. Top with a sprinkle of cinnamon and/or sugar free pancake syrup, if desired. Enjoy!
I once accidentally forgot to take the cottage cheese out of the food processor and ended up making the pancakes without it! The texture was different, but they still tasted good!
2 comments:
Nice one.
Here's some pancakes that I've tried a few times on my kids in an attempt to get something good into them. They actually ate them. They were really easy to make, especially if you have a Magic Bullet. I bet even CB could make 'em...
Yummy Pancakes
1 cup eggs or egg whites (or mixture)
1 cup cottage cheese (1 or 2%)
1 cup dry oatmeal
1 tsp cinnamon
1 tsp vanilla extract (optional)
Other options:
Great for fall...
1/2 tsp pumpkin pie spice
1/4 cup pumpkin puree (optional)
Nice in summer...
1/4 cup blueberries
almond extract
Blend ingredients in a blender until the consistency of pancake batter. If too runny, add more dry ingredients. If too thick, add more wet ingredients.
Let sit for a few minutes to thicken and blend again for a few seconds.
Pour onto a preheated skillet or large frying pan (use cooking spray so they don't' stick, if necessary).
Flip over when bubbles appear through tops. Basically cook as regular pancakes.
Sounds yummy! I may give the pumpkin variety a try. I'm a sucker for pumpkin.
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