Thursday, May 26, 2011

Power Pancakes

Ever since I found out from this blog post that most brands of cottage cheese contain the same lactard friendly bacteria as yogurt, L. Acidophilus, I have been going a little crazy for cottage cheese. I've been mixing it with pasta sauce, baking it with casseroles and using it as a substitute for any dish I normally don't make because it requires too much cheese. This past saturday morning I reached the pinnacle of my cottage cheese cooking when I tried my spin on Janetha from Meals & Moves' recipe for healthy cottage cheese pancakes. These pancakes are low fat and full of protein but more importantly they are light, fluffy and taste and nothing like healthfood! I was missing one ingredient of her recipe so I altered it a bit and threw in some fruit to add a little sweetness: they turned out delicious and now I'm completely hooked! The key to this recipe is blending the ingredients together to make the oats into oat flour. With this step these fruity pancakes topped my own healthy waffle recipe and they will definitely become my new weekend morning breakfast of choice!

Here is my spin on this amazingly simple recipe.

Banana Cottage Cheese Pancakes with Berry Topping
Adapted from this pancake recipe from Janetha at Meals and Moves blog

Pancake Ingredients - makes 1 big serving
-1/2 cup low-fat cottage Cheese (I used 2% organic from Trader Joe's)
-1/3 cup oats
-2 egg whites
-1 banana, sliced
-Pam or any type of cooking spray

Topping Ingredients
-1/3 cup raspberries
-1/2 cup sliced strawberries

-Pour all the pancake ingredients (except for the banana) into a blender and blend until you it's liquidy and the oats look like little brown specks.
-Put 2 pans over medium high heat and spray with Pam. (If you don't have two pans just cook the pancakes first and use the same pan for the berry topping.)
-Spray the first pan with Pam and throw in the berries. Saute for about 7 minutes or until they are liquidy and shiny.
- In the second pan, pour about a 1/3 cup of the pancake mix (enough for a pancake) into the pan and flatten out a bit with a spatula if it is really thick. Place about 4-5 slices of banana in the pancake batter.
-Pour more pancakes and repeat with bananas if there is more room in the pan. Repeat until all the batter and bananas are used up. I was able to make 4 good size pancakes.
-Flip the pancakes after a couple of minutes and cook through.

Put the pancakes on a plate and top with berry mixture. DEVOUR and ENJOY!!!!

1 comment:

  1. These looks ridiculously good! I think we might just have to whip up a batch and skip the usual yogurt and granola breakfast this weekend. It is a holiday, after all. Have a happy Memorial Day weekend!