Whole Wheat Cottage Cheese Pancakes

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I think I’ve mentioned before that I have each of my 5 children help me make dinner one day a week. That way I get some special time with that child and they’re learning to cook at the same time, plus cooking with someone makes it seem more fun! It’s great! This time we were making Sunday morning breakfast and it wasn’t really anybody’s turn but both my 12 and 6 year old daughters wanted to help.

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I know we have a couple of pancake recipes on this blog already, but each recipe is so different(all so yummy though!) and produces a different result, and these are just fabulous so I had to share!

We got this recipe for Cottage Cheese Pancakes from a good friend of mine who loves them, and since it uses less flour (lots of flour  tends to make me feel bloated), I thought we’d give them a try, and we loved them! They aren’t as wheaty and they are more white in color, even though they also only use whole white wheat flour, because there is less flour and an addition of cottage cheese. These pancakes are light and filling and they are great as leftovers.

You can use any sugar in this recipe but I either use pure maple syrup (substitute 1:1) or coconut sugar.

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These kids love helping in the kitchen which I love! Great bonding time.

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Place all your ingredients in a medium mixing bowl.

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You can either mix it with a hand mixer, in your blender or with a whisk. We mixed vigorously with a whisk for less than a minute until it was well blended and the big chunks of cottage cheese were broken up, but little chunks remained.

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Should look something like this:

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Then we used a 1/4 measuring cup to measure out the batter and we placed it onto a hot pancake griddle, preheated to around 300 degrees. Once they get bubbles on top and the underside is golden, flip them (about a minute or tw0), and then cook again until that side is also golden in color (around a minute)and it’s done.

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Top with whatever you like on your pancakes. We love peaches and cream, peanut butter or butter, pure maple syrup, fresh fruit and sometimes whipped cream! Yum!

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THE RECIPE:

Cottage Cheese Pancakes
*feeds 6-8

2 c Cottage Cheese
8 eggs
1 1/2 c whole white wheat flour
1/4 c olive oil
2 Tbsp coconut sugar (or pure maple syrup)
1/8 tsp sea salt

Toppings(choose whichever you like):
natural peanut butter
butter
warm maple syrup
sliced fresh strawberries
blueberries
whipped cream
Peaches and Cream Topping

Heat a pancake griddle to 300 degrees. Place all ingredients in a medium bowl and whisk vigorously for a minute, or combine in blender and blend until most chunks are gone. Use a 1/4 measuring cup to measure the batter and pour onto hot griddle. Repeat spacing pancake batter out about an inch apart (or more). Flip once the pancake batter begins to bubble on top and the bottom is golden. Cook another minute or so, until golden on both sides. Serve immediately or place on a cookie sheet and keep in a warm oven (200 degrees), until ready to serve (but serve within half hour). Store leftovers in fridge or freezer for longer term storage. We love these pancakes topped with peanut butter or butter and pure maple syrup, fruit and whipped cream.

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2 Comments

Filed under Breakfast

2 responses to “Whole Wheat Cottage Cheese Pancakes

  1. Pingback: Buttermilk Syrup | Real Foods Mom

  2. Pingback: Daily Food Journal: 7 days | Real Foods Mom

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