Cottage Cheese Pancakes
recipe sent in by reader Amanda E.
- 1 Cup Buttermilk
- 1/4 Cup Butter, melted
- 2 Cups Cottage Cheese
- 6 Eggs
- 1 1/2 Cups whole wheat pastry flour
- 2 Tablespoons Sugar
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
Blend buttermilk, melted butter, cottage cheese, and eggs in blender till
smooth. Pour into a mixing blowl and add flour, sugar, salt and soda. Mix
Bake on a hot griddle or in a hot skillet with your favorite kind of oil or
fat till golden on each side.
These have a spongey, crape-like texture and taste wonderful with fruit jam
* * * * * *
These pancakes were delicious! Katie and Victoria actually seem to like them quite a bit better than my normal, buttermilk pancake recipe, (which I had always thought was pretty awesome.) They are flatter and thinner than the pancakes we are used to, but they have such a great flavor and are infinitely more healthy.
Protein in the mornings is super important for me while pregnant, and I have a hard time finding ways of getting it into me that sound appetizing. You can only eat scrambled eggs so many times in one week.
With the cottage cheese, eggs and whole wheat flour, (I just used regular, since I didn’t have pastry on hand) pack these babies with protein and nutrition!
I may never make my usual recipe again!
Alesha at Full Time Mama with Best Banana Nut Bread!
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