Protein-packed pancakes

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

1 cup

whole wheat flour

1/2 tsp

baking powder

1/4 tsp

salt

1 cup

cottage cheese

eggs

1/2 cup

milk

2 tbsp

granulated sugar

1/2 tsp

vanilla

1 tsp

canola oil

Stir flour with baking powder and salt in a medium bowl.
Whirl cottage cheese in a food processor until smooth. Whirl in eggs, milk, sugar and vanilla. Whirl in flour mixture until just combined.
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.

Calories 94

Protein 6 g

Carbohydrates 10 g

Fat 3 g

Fibre 1 g

Sodium 162 mg