This recipe for cottage cheese pancakes is a slight departure from our nutrition recommendations because of the glycemic index. Maybe eat this on your “free day” on our nutrition program.
With a glycemic index of 66 whole flour pancakes aren’t exactly low glycemic so you don’t want to eat too many of these, but after a good morning workout your body will be able to better process this medium glycemic breakfast. Just don’t add maple syrup. The low fat cottage cheese is a good source of protein and being a dairy product a good source of calcium (though not as good as milk), B2 or riboflavin, vitamin B12, and phosphorus and trace minerals. It’s also lower in cholesterol than other cheese products. Canola oil is a healthy fat.
Cottage Cheese Pancakes
Makes 4 servings – 16 pancakes
4 eggs (Omega-3, Eggland’s Best )
2 cups low-fat cottage cheese
4 tsp canola oil
¾ cup whole wheat flour
1. In a small bowl, beat the eggs with a whisk until creamy.
2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
3. Add the oil and flour. Mix well.
4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four small pancakes. Flatten slightly with the back of a spoon.
5. Cook 2-3 minutes on each side, or until lightly browned.
6. Serve with applesauce or your favorite nut butter.