I’ve made Cottage Cheese Pancakes before and considered them to be an excellent compromise between the extravagance of pancakes and sticking to my eating plan. Then I ran across this recipe and when I saw the very small amount of flour in the recipe I thought, no way is that going to work.

But they do work. These pancakes are very tasty and satisfy my need for bread/cake like things. Best of all, they have an excellent protein to carbohydrate ratio. I think I’m in love.

Cottage Cheese Pancakes v 2.0

1 cup lowfat small curd cottage cheese
2 large eggs
1/4 tsp salt
1/4 cup all purpose flour

Mix ingredients together well and refrigerate for at least one hour. It’s perfect to mix together the night before to make a quick breakfast.

Preheat a non-stick griddle or large frying pan on for a few minutes. Spray with a little butter flavored cooking spray, if you like, and ladle the pancake batter by 1/4 cup scoops. Cook until you see bubbles forming on the pancake and the edges start to look a little dry. Flip and cook the other side until lightly golden.

Serve with your favorite topping.

Makes 6-8 small pancakes. Serves 2
Per Serving: 22g Protein; 15g Carbohydrate; 6g fat, 213 calories.
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat.