Protein-packed whole wheat pancakes
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Photo, Erik Putz.
Cottage cheese adds lightness and protein to these low-sugar, whole wheat pancakes.
- 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.
Mastering the basics: pancakes
Nutrition (per pancake)
- 6 g,
- 10 g,
- 33 g,
- 1 g,
- 162 mg.