The texture is incredible.....you cannot tell there isn't any flour in it. The taste is outstanding....real comfort food. They keep you full for hours because of all the protein from the cottage cheese! It's easy to put together ( I used a mini food processor to whip it up) too! And, although I don't follow a gluten free diet, and really don't know much about it, it would seem to me that these pancakes would also work well with that! ( please, let me know if I am wrong)
This recipe has been making some serious food blog rounds....I first saw it on Preventionrd, who saw it on Loser for Life, who grabbed it from Meals & Moves ( credit given to all, of course!) Yesterday, Biz posted her version on My Bizzy Kitchen...and I am certain, if you scope out the blogsphere, you will find many more!!! The only thing I changed in the original recipe is that I used fat free cottage cheese instead of low fat because that is what I had on hand. I also added just a bit of water to loosen up the batter. You might want to add the water and you might not, but I like thinner pancakes. This recipe makes four 6" pancakes or three bigger ones. It can easily be adapted to make more than one serving.
|whipped butter and sugar free syrup|
The BEST Protein Pancakes as seen on Preventionrd (see blog trail to it's origin in text above)
Servings - 1 Serving size - four 6" pancakes or 3 bigger ones Points Plus per svg - 7 points+
Calories - 280, Total Fat - 3g, Carb. - 32.8g, Protein - 30g, Fiber - 4g
1/2 cup Old Fashioned Oats
1/2 cup fat free cottage cheese
1/2 cup egg beaters
1/2 tsp. pure vanilla extract
1/2 tsp. baking powder
1/2 tsp. cinnamon
dash of salt
water ( optional )
1. Combine all ingredients in blender or food processor ( I think next time I will use my magic bullet!) and process until smooth and combined. About 30 seconds to 1 minutes. If batter seems too thick to you, add a bit of water to loosen. Allow to stand for 5 minutes.
2. Heat med nonstick skillet that has been sprayed with cooking spray on med-high heat. Add batter, about a 1/4 cup at at time ( for the smaller cakes, a bit more for bigger cakes) and spread evenly with a spoon. When bubbles form on top and the edges start to get dry, flip and cook other side. Repeat with the rest of batter.
I love pancakes and waffles. Sometimes I crave them and want them for dinner! Although I like the cakes themselves, I am not really a huge fan of having them drip with syrup. I only like a drizzle, but I do like to have them with whipped butter and fruit. Are you a pancake/waffle lover? How do you like to eat your cakes?