If you would have asked me as a child what my favourite breakfast was, I would have told you pancakes, and now as an adult, the answer would be the Cottage Cheese Pancakes I am about to share with you.
As a child, the thought of going to a restaurant for breakfast and ordering a big heap of white fluffy pancakes with blueberry sauce and perhaps even whipping cream on top brought a huge smile to my face! (I think that would bring a smile to any child’s face)!
Fast forward to today, and a big heap of white pancakes topped with lots of sugar first thing in the morning doesn’t really appeal. I suppose you can say that my taste buds have matured or that maybe my nutrition degree taught me a thing or two about a healthy breakfast?!
However, that’s not to say that pancakes can’t be a healthy breakfast (lunch or supper) item!
In fact, they are a regular on our breakfast rotation, now that I have created a delicious and fluffy high protein cottage cheese pancake that leaves my family full of only the good stuff – protein and fibre!
Cottage cheese and eggs are the protein superstars in this recipe, while whole wheat flour and ground flaxseed provide the fibre. No white fluff in this recipe!
Since all of the ingredients are whipped up in a food processor or blender, you don’t have to worry about anyone being “weirded out” by that cottage cheese texture.
It’s a “one pot” (or should I say “one blend”) meal.
One and done. Just the way I like it.
One serving of cottage cheese pancakes (about 3) provides approximately:
- 15 grams protein
- 4 grams fibre
- less than 4 grams of added sugar
I like to top my pancakes with a 2% plain Greek yogurt for added protein and then a drizzle of maple syrup with a side of fresh fruit.
These pancakes are great options for lunch boxes too. Make a double batch and freeze leftovers and warm up prior to sending to school. My kids will eat them cold too!
High protein cottage cheese pancakes
~ Makes about 11-12 pancakes
Ingredients:
- 3 eggs
- 1 cup cottage cheese
- 1 tsp vanilla
- 1 Tbsp maple syrup
- ¾ cup whole wheat flour
- 2 tsp baking powder
- ¼ cup ground flax
- ¼ cup unsweetened almond milk (can be dairy milk or other milk alternative)
Directions:
- Place eggs and cottage cheese in food processor or blender and puree for 15 seconds.
- Add the rest of the ingredients and pulse until just combined.
- Heat frying pan or skillet on low/medium heat. Add 1 tsp of butter if your pan isn’t a non-stick pan. Measure 1/4 cup of batter per pancake.
- The pancakes should appear to be a golden brown on each side when they are done.
- Serve with desired toppings (my favourite is plain Greek yogurt with a teaspoon of maple syrup) and a side of berries and tea of course!
Take it one bite at a time,
Rosanne
