Cottage Cheese Pancakes


cottage cheese pancakes

In these cottage cheese pancakes, the low ratio of flour to cheese, plus the cottage cheese curds that get melted as you cook the pancakes, result in delicate, moist and very flavorful little cakes – so good in fact that they do not need syrup. They’re somewhat more difficult to flip than regular pancakes, because they’re less sturdy, so flip them slowly and carefully with a wide spatula and don’t worry if a couple of them get a little squished and lose their shape when you flip them – the wonderful flavor will compensate for any shape mishaps (speaking from experience here).

Serving size: 3 pancakes
Makes 4 servings

Total time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

4 large eggs
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup low-fat (2% fat) cottage cheese
2/3 cup white whole-wheat flour
1 teaspoon baking powder
Nonstick cooking spray

1. In a large bowl, whisk the eggs and the sugar. Add the vanilla, cottage cheese, flour and baking powder, whisking after each addition.

2. Heat a nonstick double-burner griddle over medium heat, about 3 minutes. Spray with nonstick spray. Pour the batter onto the griddle, measuring about 1/4 cup (scant) batter per cake. Cook 2 minutes on the first side, or until firm, then flip and cook 2 more minutes on the second side, until golden-brown and cheese is melted.

Nutrition per serving
Calories 228.8
Total Fat 6.4 g
Saturated Fat 2.2 g
Cholesterol 189.5 mg
Sodium 421.4 mg
Total Carbohydrate 24.8 g
Dietary Fiber 2.7 g
Sugars 6.6 g
Protein 16.6 g
Weight Watchers Points Plus: 6 points

*Recipe adapted from this cheesecakelets recipe by Nigella Lawson.

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