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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 77.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.7 mg
  • Sodium: 198.9 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.9 g

View full nutritional breakdown of Cottage Cheese Pancakes (Eat-Clean Diet, modified) calories by ingredient
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Cottage Cheese Pancakes (Eat-Clean Diet, modified)

Submitted by: DARBOYMOM

Introduction

I found this recipe in the "Eat-Clean Diet Cookbook," but made 2 changes. I used organic pure cane sugar instead of maple sugar flakes, and I used 1% low-fat cottage cheese instead of fat free. The batter is a little on the thin side, but use a 1/4 cup measure for each pancake, and the size will be easily manageable to flip. There is a tip in the cookbook to bring the egg whites to room temperature first, which makes fluffier pancakes, but I did not do this and they were fine. Both of my sons gave this recipe 2 thumbs up, and I like that it is packed with protein! I found this recipe in the "Eat-Clean Diet Cookbook," but made 2 changes. I used organic pure cane sugar instead of maple sugar flakes, and I used 1% low-fat cottage cheese instead of fat free. The batter is a little on the thin side, but use a 1/4 cup measure for each pancake, and the size will be easily manageable to flip. There is a tip in the cookbook to bring the egg whites to room temperature first, which makes fluffier pancakes, but I did not do this and they were fine. Both of my sons gave this recipe 2 thumbs up, and I like that it is packed with protein!
Number of Servings: 13

Ingredients

    Dry:
    1 1/4 C whole-wheat flour
    1 tsp baking powder
    2 T organic pure cane sugar
    1/2 tsp ground cinnamon
    1/4 tsp sea salt

    Wet:
    8 egg whites (or 1 1/2 C egg whites in carton)
    1 C 1% low-fat cottage cheese
    1 C fat-free plain yogurt

    Recipe also calls for cooking spray, but I use a nonstick pan and it was not needed.

Directions

1. Combine dry ingredients in a large bowl. Make a well in center.

2. Combine wet ingredients in medium bowl. Pour into dry ingredients. Stir until just moistened.

3. Heat nonstick pan or griddle on medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides.

Number of Servings: 13

Recipe submitted by SparkPeople user DARBOYMOM.






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