* Exported from MasterCook *
Pancakes, 3-Ingredient Cottage Cheese
Recipe By :Kelli Foster
Serving Size : 2 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup old-fashioned rolled oats
1/2 cup cottage cheese
2 large eggs
1/8 teaspoon kosher salt
Maple syrup -- jam, or sliced berries, for serving
If we're being honest, no one is more surprised than me at how legit
these pancakes are. As someone who claimed for years not to like
cottage cheese, these pancakes were the gateway that finally made me
a believer. These are high-protein, low-fat pancakes with three
simple ingredients that cook up fluffy and actually taste good. If it
sounds too good to be true, I assure you it's not.
The crisp edges, soft, tender center, and wholesome, subtly sweet
flavor make them not just good, but go back for seconds and wake up
15 minutes early to make these on a weekday good. Enjoy them with a
drizzle of maple syrup, switch it up with a dollop of jam, or go for
another boost of protein with some Greek yogurt and fresh fruit.
PREP: 3 minutes to 5 minutes
COOKING: 10 minutes to 15 minutes
MAKES: 8 (3" wide) pancakes
Place the oats, cottage cheese, eggs, and salt in a blender and
process on high speed until well-combined, about 30 seconds.
Heat a large nonstick frying pan over medium heat. Working in
batches, add the batter in 2-tablespoon portions, spacing them evenly
apart. Cook until the pancakes are set around the edges and deep
golden-brown on the bottom, 2 to 3 minutes (this batter won't bubble
up like traditional pancake batter). Gently flip the pancakes with a
thin spatula and cook until the second side is golden-brown, 1 to 2
minutes more. Transfer to a plate.
Repeat cooking the remaining batter. These pancakes are best when
eaten fresh off the griddle and still warm. Serve with maple syrup,
honey, or jam.
Storage: Leftovers can be refrigerated in an airtight container for
up to 5 days.
Cal 201, Fat 8g, Carb 16g, Sod 294mg, Fiber 2g, Pro 15g
Review: We loved this! i tweaked the recipe a bit to suit my kids'
palates as follows:
added 1/2 tsp vanilla, cinnamon, honey, 1/4 tsp baking powder
after blending, i left the batter alone for 10 mins to allow to
thicken up. this resulted in thicker pancakes too. i served with
drizzle of maple syrup. yum!
this will on rotation quite frequently! i'm so glad i found a
protein-packed pancake!!
Review: I made half the recipe, used ricotta and put a little lemon
curd on top. Quite good
Review: These are good and I love that I can have a healthy pancake!
Mine are flat "as a pancake" though. I think I'll try adding a bit of
baking powder to it. Will that work, scientifically speaking?
Review: i have made these before actually, they're really good.
Review: I made half the recipe, used ricotta and put a little lemon
curd on top. Quite good.
Review: I have been making a similar recipe for years. I use either
cottage cheese or ricotta, depending on what's on hand. Not identical
results, but both are delicious.
S(Internet address):
https://www.thekitchn.com/cottage-cheese-pancakes-263223
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 202 Calories; 7g Fat (33.1%
calories from fat); 17g Protein; 16g Carbohydrate; 2g Dietary Fiber;
217mg Cholesterol; 418mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean
Meat; 1/2 Fat.
NOTES : 2020 - 0224