I’ve been making these over the past month for breakfast and snacks. My husband loves them! If you make the batter early in the week, you can enjoy them all week long, and they are full of protein and healthy carbohydrates–2 pancakes make a perfect snack, or enjoy 3 pancakes topped with 1 tbsp. syrup 3/4 cup of berries for a 250-calorie fiber-packed breakfast.
Prep time: 10 minutes | Total time: 25 minutes
Ingredients¼ cup white whole wheat flour (spooned and leveled)
½ cup quick cooking oats
1 tablespoon sugar (or alternative sweetener such as Splenda granular or 2 packets)
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ cup low-fat (1%) or fat free cottage cheese
2/3 cup buttermilk (1% or skim milk also works well)
2 large egg whites or Â¼ cup egg substitute
1/2 teaspoon vanilla extract
2 teaspoons lemon juice or 1 tsp lemon zest (optional)
Dash of salt
Cooking spray, butter flavor if available
1. In a large bowl, stir together flour, oats, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, vanilla, lemon juice (or zest), and salt.
2. Heat a large nonstick skillet over medium heat. Spray pan with cooking spray. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
3. Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat until all batter has been used. Makes about 10 pancakes.
Nutrition Information per pancake (using fat free cottage cheese and real sugar): 52 calories, 0.6g total fat (0.2g saturated fat), 2mg cholesterol, 102mg sodium, 31mg potassium, 7.4 g carbohydrate, 0.7g fiber, 2.7g sugar, 4.5g protein