Protein-packed pancakes

Cottage cheese adds lightness and protein to these low-sugar, whole wheat pancakes.

INGREDIENTS

METHOD

  1. Stir flour with baking powder and salt in a medium bowl.
  2. Whirl cottage cheese in a food processor until smooth. Whirl in eggs, milk, sugar and vanilla. Whirl in flour mixture until just combined.
  3. Heat an extra-large non-stick frying pan over medium. Brush with oil. Scoop a scant 1/4 cup batter into pan for each pancake; 3 or 4 will fit in the pan. Cook until bottoms have set, 1 to 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Reduce heat if pancakes are browning. Remove to a platter. Cover with foil to keep warm. Repeat.

NUTRITION

Calories 94
Protein 6 g
Carbohydrates 10 g
Fat 3 g
Fibre 1 g
Sodium 162 mg