High protein and low carb are typically not the words I associate with pancakes; but this recipe shakes things up a bit! A friend of The Fountain Avenue Kitchen passed this novel pancake recipe along to me, saying that it is something she makes for her husband almost every morning. The ingredients are quirky–for pancakes, anyway!–but so very healthy. I simply could not pass this recipe by.
The cottage cheese lends a lightness to the batter while the eggs provide exceptional protein and flavor. I loved the underlying egg flavor. Note, there is not a speck of sugar in this recipe–and a very small amount of flour. I think next time I will try whole wheat flour, or perhaps my gluten-free blend. My dad would like these.
By the way, my sons both declared this a “make-again” recipe. My picky eater did not so much as notice there was a “funny” ingredient in there: )
Ingredients:
6 eggs
1 1/2 cups cottage cheese
1/2 teaspoon salt
1/2 cup flour
1/4 teaspoon baking soda
Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.
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