Protein-packed whole wheat pancakes

Prep 20 min
Total 35 min
Makes 12 pancakes

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1 cup
whole wheat flour
1/2 tsp
1/4 tsp
1/3 cup
2 tbsp
granulated sugar
1/2 tsp
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 min. Flip and cook until golden brown, 1 to 2 more min. 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 33 g, Fibre 1 g, Sodium 162 mg.

Mastering the basics: pancakes

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