Cottage Cheese Pancakes
- 1 cup cottage cheese (Fat Free)
6 large eggs (Egg Beaters)
6 tablespoons all-purpose flour (Wheat Flour)
6 tablespoons vegetable oil (Olive Oil)
- 1 teaspoon salt (sea salt)
- Place all ingredients in the container
- of a blender
- and process until smooth.
- Heat griddle or skillet over medium
- heat
- or to 375*F (190*C). Grease griddle
- with shortening.
- Griddle is ready when a few drops of
- water bubble
- and skitter rapidly around.
- For each pancake, pour scant 1/4 cup
- batter onto
- hot griddle. Cook pancakes until
- puffed and dry
- around edges. Turn and cook other
- sides until
- golden brown.
Makes 4 servings.
I got these off Susan Maria's Message Board
Linda's Cottage Cheese-Oatmeal Pancakes
1 c. oatmeal, ground (measure BEFORE grinding
in a food processor)
1/2 t. baking soda
1/8 t. salt
3-4 T. Splenda Granular
1/4 t. pumpkin pie spice (or combination of other
sweet spices you like)
Stir together above ingredients in a mixing bowl.
In a seperate bowl
whisk together:
4 eggs
1 c.
cottage cheese
1/3 c. milk
1 t. vanilla
Add to dry ingredients and let sit for a few minutes.
Spray a small
skillet with non-stick spray. Heat over medium.
Pour 1/3 c. into
hot pan and coo****il cake is getting dry on the top
(but lower
heat if it gets too dark on bottom). Turn carefully
and continue
to cook for a few minutes. (These are difficult to
flip if you don't
let them cook enough on the first side.) Can cool
and stack on
a plate and wrap tightly with plastic wrap.
Tammy's Cottage Cheese Crepe/Pancakes
1/2 cup of ff
cottage cheese to my magic bullet or
other small
blender cup
one egg white or one whole egg or liquid egg
white to equal
one egg (I use liquid egg white most often)
2 T flour,
1 t. vanilla,
dash of salt
splenda per your taste - I use about 2 T
Pulse until smooth (thick batter consistency)
On a hot grill (works so much better than a pan
in my experience)
spray the nonstick griddle with butter Pam and
pour the batter
out in 4 even
pancakes. I didn't do anything
else at this point
except wait for the batter to cook to firm and
then flipped the
cakes over to cook the rest of the way.
Dolly's Protein Pancake
a mixture of ½ cup
cottage cheese, 1 egg, 2 scoops
Protein
Delite your favorite flavor, and a tablespoon of flour,
with enough
water in my blender to make a thick smooth batter.
Pour into a
hot non-stick skillet that you have sprayed with
non-stick cooking
spray; let it set up and lightly brown, then flip and
cook a minute
until done. Serve with a little Steels Sugar Free
Country Syrup
or a smear of Natures Hollow sugar free preserves.
FLUFFY COTTAGE CHEESE PANCAKES
1 c. oatmeal, ground (measure and THEN grind in food processor or blender)
½ t. baking soda
¼ t. salt
3 T. Splenda Granular
¼ t. apple pie OR pumpkin pie spice OR cinnamon (I use the cinnamon)
4 eggs
1 c. cottage cheese
1/3 c. milk
1 t. vanilla
In a large bowl blend the dry ingredients. In another bowl whisk the wet ingredients. Blend together and let sit for about 20 minutes. Heat a large frying pan over medium (or just slightly lower). Spray with butter flavored spray. Pour 1/3 c. into hot pan and coo****il almost dry on the top. If underside gets too brown, turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and coo****il the middle is no longer wet. Layer on a plate and cover tightly. These stay in the fridge very well. (They spread A LOT and it looks like sooo much, but remember, it is only 1/3 c. of stuff!) I eat them with peanut butter and sugar-free maple syrup OR yogurt and sugar-free syrup OR protein pudding and cool whip. The combinations are endless!! Each pancake is 10 grams of protein and 150 calories.
(I prefer whipped cream cheese on top with cinnamon and splenda sprinkled on top.
