These pancakes are filled with protein. They have very little flour, a lot of flavor and Bean loves them. Seriously, Bean can eat close to 6 of these pancakes by himself. These pancakes are really thin, but they are soft and flavorful and most people won't believe the entire batch only has 1/2 cup of flour. These pancakes also turn out well using oat flour, my whole grain flour blend, whole wheat flour or you can make these gluten-free using your own favorite flour. No matter the flour blend I'm sure you will like them.
They come together really quickly using a blender. It makes me feel like a great mother when I send Bean to school with a protein packed breakfast; instead of a sugar-filled, hungry-within-an-hour bowl of cereal. Which has happened a few times. Plus, Bean likes these pancakes as much or more than Lucky Charms...so its a win-win.
One last thing, Cale HATES cottage cheese. It is on his 'never eat' list. He can't stand the texture. But, I didn't tell him what was in these pancakes and he liked them. In fact, he ate as many as Bean did, maybe more. So, if you or someone you cook for dislikes cottage cheese still try these. You may find yourself as surprised as I was.
I calculated the nutritional facts for a serving and typed them below the recipe.
Source Sugar Betty
Serves about 4
Notes: You can replace a few of the whole eggs with egg whites 1 whole egg=2 egg whites. Also, I sometimes add 1 teaspoon of vanilla or 1/2 teaspoon of ground cinnamon to change it up.
5 whole eggs
1 1/2 cups cottage cheese (don't use non-fat)
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Put all ingredients except baking powder in a blender and blend on high until the mixture is smooth and no lumps remain, about 1 minute. Next remove the blender canister from the base and stir in the baking powder.
Cook on a skillet as usual. I usually pour out about 1/4 cup batter or less per pancake.
Per Serving as written:
6 g fat
13 g carbs
2 g fiber
2.5 g sugar
20.5 g protein