Cinnamon Scented Cottage Cheese Pancakes

Aug 2nd

Originally this was a FACS recipe at the high school, and one the kids would regard dubiously. When I saw there was never a single pancake left once they’d tasted them, I knew we had something good. Still a favorite pancake of mine, and one my kids absolutely devoured, these are a perfect blend of healthy, whole ingredients and downright, fluffy, light and airy deliciousness.

Cottage cheese is awesome, in case you didn’t know. Leo agrees; it’s one of his favorite foods. In a half cup serving there are 14 grams of protein and only 90 calories. The protein for calorie percentage is incredible. I always keep it around – makes for a fantastically quick, easy, healthy lunch for the kids when you stir in some fruit and ground flax seed.

Though I typically make these whole wheat pancakes, I had cottage cheese around and wanted to up the protein factor since I was making these for the kids’ dinner. Still made entirely with whole wheat flour, the eggs are separated and the fluffy, whipped whites are folded into the batter making them ethereally light. There is just enough spice (cinnamon and nutmeg) to make them fragrant and a bit special. It makes a big batch and they freeze well – just flash freeze them and toast them once or twice in your toaster when the craving strikes. These are company pancakes that are healthy enough to toast up on busy weekday mornings – that’s a win in every category.

Cottage Cheese Pancakes

Makes 18 (4-5 inch) pancakes

2 c. white whole wheat flour

1/4 c. packed brown sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 tsp. salt

1 1/3 c. milk (any fat percentage will work, as will milk substitutes)

1 c.  2% cottage cheese

2 eggs, separated

1 tsp. vanilla

4 tbsp. unsalted butter, melted and slightly cooled

1. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, spices and salt to combine.

2. In a smaller bowl, whisk milk, cottage cheese, egg yolks, and vanilla to combine.

3. In a third small bowl, beat egg white with electric mixer (with whisk attachment ideally) until fluffy and soft peaks form when you pull the whisk away.

4. Add wet ingredients to dry and fold (mix very gently till JUST combined) to combine.

5. Fold in melted butter until combined. Fold in egg whites gently so whisps of white remain.

6. Heat griddle or skillet over medium low heat and spray with nonstick spray or grease with butter. Add batter to griddle in rounds and flip when bubbles break the surface and the bottom is light brown.

8. Cook on opposite side till golden and keep warm in a 200 degree oven till ready to serve.

Print Friendly, PDF & Email