Cottage Cheese Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 81.1
- Total Fat: 0.4 g
- Cholesterol: 1.7 mg
- Sodium: 163.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.7 g
- Protein: 9.5 g
View full nutritional breakdown of Cottage Cheese Pancakes calories by ingredient
Introduction
A variation of Tosca Reno's recipe from her cookbook "the eat clean diet". A variation of Tosca Reno's recipe from her cookbook "the eat clean diet".Number of Servings: 12
Ingredients
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Dry:
1 1/4 Cups Whole-wheat flour
1 Tbsp Oat bran
1 tsp baking powder
2 Tbsp Splenda or Stevia
1/2 tsp Cinnamon
A dash of salt (optional)
Wet:
1 cup Fat-Free Cottage Cheese
1 Cup plain 0% fat Greek Yogurt
1 tsp Pure Vanilla extract
Tips
Depending on your diet requirements adjust serving size accordingly.1-2 pancakes is a usual serving for myself.
Directions
1. Combine all dry ingredients into a medium bowl and create a well.
2. Combine wet ingredients in a medium bowl and mix until smooth.
3. Pour wet ingredients into dry ingredients and mix gently just until moist (will be lumpy).
4. Heat non stick pan on medium high. Use 1/4 cup of batter per pancake. Cook until you see several bubbles then flip cook pancake through. They should be golden brown on each side. Keep warm in oven until ready to eat.
Serve with sugar free syrup or fruit.
Kick up the protein level by making a natural almond/peanut butter protein spread.
1/2 Tbsp Natural Almond or Peanut Butter
1 Scoop of Whey Protein Powder
2 Tbsp of Water
Melt almond butter in microwave for 45 seconds. Add protein, mix together. Gradually add water until reached desired consistency.
Serving Size: Makes 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user TASHAPERK.
2. Combine wet ingredients in a medium bowl and mix until smooth.
3. Pour wet ingredients into dry ingredients and mix gently just until moist (will be lumpy).
4. Heat non stick pan on medium high. Use 1/4 cup of batter per pancake. Cook until you see several bubbles then flip cook pancake through. They should be golden brown on each side. Keep warm in oven until ready to eat.
Serve with sugar free syrup or fruit.
Kick up the protein level by making a natural almond/peanut butter protein spread.
1/2 Tbsp Natural Almond or Peanut Butter
1 Scoop of Whey Protein Powder
2 Tbsp of Water
Melt almond butter in microwave for 45 seconds. Add protein, mix together. Gradually add water until reached desired consistency.
Serving Size: Makes 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user TASHAPERK.
Member Ratings For This Recipe
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