Or maybe pancakes are for Saturdays.
I love pancakes. Which shouldn’t be a surprise because pancakes fall into the breakfast-foods category, and I could eat breakfast foods for every meal of every day. Which means I could eat pancakes maybe once a day.
Since about Wednesday of this past week, I’ve been thinking about making pancakes and waited very, very patiently for Saturday morning to arrive so that I’d have the time to make them. I considered making them last night, but Husband wasn’t certain they’d go well with the Shiraz we had opened.
So, I made them this morning. I made a from-scratch batch, and they were delish. If you’re looking for a pancake recipe that serves up a lot of protein with not a lot of fat, this is for you, compliments of Tosca Reno’s The Eat-Clean Diet Cookbook (see more information here).
Cottage Cheese Pancakes
1 ¼ c. whole-wheat flour
1 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. sea salt
8 egg whites
1 c. fat-free/low-fat cottage cheese
1 c. fat-free/low-fat plain yogurt
Combine first five ingredients in a medium bowl. Make a well in the center. Combine eggs, cottage cheese and yogurt in a small bowl. (You may choose to puree these ingredients together using an immersion blender or regular blender.) Pour into well. Stir until just moistened. Heat a non-stick pan or griddle or prepare a skillet with cooking spray. Medium heat. Use ¼ c. of batter for each pancake. Cook until lightly browned on both sides. Serve with fruit. Makes 12-14, depending on how big/small you make them.
[Note: These pancakes are not super-sweet as you probably noted from the lack of sugar in the ingredient list. You could add 2 Tbsp. of sugar to the dry ingredients. I recommend skipping the sugar and serving with fruit and/or a low-sugar maple syrup.]
Nothing says breakfast like a cleaned-up version of one of my favorite foods.
Happy Saturday! And, Happy Pancaking!