These are not your typical pancakes. I had 2 pounds of cottage cheese in my fridge that expire this week. What to do with all that dairy goodness? Pancakes to the rescue!
This recipe does not require 2 pounds of cottage cheese but it took 3 batches to get it right. In fact, the first batch was just one big pile of mush. After tweaking the recipe two times more…these whole grain pancakes are perfectly fluffy, golden and moist. The recipe was originally found on Epicurious.com.
Cottage Cheese Pancakes (makes 8, 4-inch pancakes)
1 cup low fat cottage cheese
2/3 cup whole wheat flour
1/3 cup oatmeal
2 teaspoons baking powder
2 whole eggs, slightly beaten
1/4 cup skim milk
3 tablespoons amber agave nectar (or 1/4 cup honey)
1 teaspoon vanilla extract
Mix cottage cheese, flour, oatmeal, baking powder, eggs, milk, agave nectar (or honey) and vanilla in a large bowl. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cup portions. Cook pancakes until bottoms are golden and bubbles form in the middle, at least 3 minutes. Turn. Cook until bottoms are golden and pancakes are cooked through, at least 3 minutes more. Serve topped with berries and maple syrup. Enjoy!!