Why Try This Recipe
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” in 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. Â It’s also lower in cholesterol than other cheese products. Canola oil is a healthy fat.
Cottage Cheese Pancakes
Makes 4 servings – 16 pancakes
Ingredients
4 eggs (Omega-3, Eggland’s Best )
2 cups low-fat cottage cheese
4 tsp canola oil
¾ cup whole wheat flour
Directions
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 for 2-3 minutes on each side, or until lightly browned.
6.       Serve with applesauce or your favorite nut butter.
