Ingredients (10)
- 1/3 Cups Whole Wheat Pastry Flour
- 1/3 Cups Whole Oat Flour or Buckwheat Flour
- 1/3 Cups Mult-grain Pancake Mix
- 1/2 Tsp. Baking Powder
- 2-3 Tsp. Ground Cinnamon
- Pinch of Salt
- 1 Cups Low-Fat Small Curd Cottage Cheese
- 2 Large eggs, organic and free-range preferred
- 2 TBsp. Agave Syrup or Honey
- 1/3 - 1/2 Cups Low-fat Milk or Soy Milk
Pancakes are a food which many of us grew up with, and it is quite likely one of the most recognizable comfort foods anywhere. Cottage Cheese adds silkiness and tenderness to the pancake and using whole grain flours in this recipe really does make it hearty and satisfying for a long time. I found that buttermilk pancakes while often more fattening do not have the same pleasant bite to them as those with cottage cheese.
Instructions
- 1Begin by mixing all dry ingredients together. In another bowl mix all the wet ingredients, making sure to smash curds of cottage cheese as much as possible, to make a smoother batter. Food processor is a great option for this. Begin preheating a Non-stick pan, or a Griddle over medium heat.
- 2Combine the wet and dry ingredients, and blend very lightly. Lumps will form, and that’s OK. We want to mix as little as possible. If batter seems a bit thick, add a little more milk or water.
- 3When the pan or griddle is hot to the point where a droplet of water sizzles and rolls, begin dropping batter in 1/3 cup scoops. Help better spread out if it does not do it on its own. We are looking for 3 to 4 inch pancakes.
- 4Watch for bubbles on the surface of a pancake. When bubbles form and edges appear to be done, flip and cook for a few more minutes. If the pancakes are getting too dark, lower the heat.
- 5Serve immediately with preserves, fruits, and anything else you like with pancakes.