These are seriously good eats. I love pancakes but – you know, pancakes are teh evol. They do terrible things to my blood sugar and don’t contain very much in the “good for you” line. I saw a version of these and the found a recipe in How to Cook Everything and I knew I had to try them. I made a few changes, partially so I could easily halve the recipe and partly to decrease the fat a bit.

They are not “cakey” like American diner pancakes. The outside is tender and a little crispy and the insides are almost like french toast. I could probably eat the whole batch – not that I would.

cottage cheese pancakes

1 cup lowfat cottage cheese
1 cup plain yogurt
2 eggs, separated
1/4 teaspoon baking soda
1 dash salt
1 cup flour, all-purpose (actually, I used a whole-wheat blend)
2 tablespoons half-and-half, fat free (if needed)

Preheat griddle or large skillet over medium low heat while you make the batter.

Beat together the cottage cheese, yogurt and egg yolks. Combine the dry ingredients. Beat the egg whites until stiff but not dry.

Stir the dry ingredients into the cottage cheese mixture but do not overbeat. Gently fold in the egg whites. Stripes of white may still be visible in the batter – they’re meant to be.

Spray the griddle with neutral non-fat cooking spray. Scoop 1/4 cup ladles of batter onto the griddle. Cook until lightly browned on the bottom (3-5 minutes) then flip and cook until the second side is browned. Serve immediately.

Serve with a dollop of sugar free jam if desired.

Makes 16 pancakes
Per Pancake: 59 Calories; 4g Protein; 7g Carbohydrate; 1g fat; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

I forgot that I halved the recipe! Trust me, after you’ve eaten 3 pancakes 59 calories per pancake is far, far better than 118 calories.