Cottage Cheese Pancakes with Optional Bananas
Sometimes I get into a rut of eating just egg whites and was desperate for another way to get them in. I found this recipe from one of my Tosca Reno clean eating books and altered it slightly to meet my need. It is not like most "clean" pancake recipes -which usually only call for egg whites and oatmeal and a few other things in a blender - this is meant for you to make on a weekend and matches the texture of most "normal" pancake recipes. This recipe makes a LOT of batter, so you may want to cut it in half first to try it out. This recipe is perfectly fine without the banana. I hope you enjoy!
Makes 12 servings (A serving is 1 pancake)
- 1-1/4 cups of whole wheat flour
- 1 tsp. baking powder
- 2 Tbsp. sugar
- 1/2 tsp. sea salt
- 2 egg whites
- 1 cup fat free cottage cheese
- 1 cup fat free plain yogurt
- 1 mashed banana (optional)
- cooking spray
- Combine first five ingredients in a medium bowl. Make a well in the center.
- Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened. (this makes a very large, wet batter)
- Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up.
- Serve with fruit or pure maple syrup.
Nutrition: for 1 serving without syrup; calories: 81, fat: 0g, carbs: 15, protein: 6g