Stop, don’t go! These pancakes are totally delicious – you’d never suspect they are a healthier pancake made with cottage cheese & whole wheat flour!
Seems I’ve been on a pancake kick lately. It’s been one after another – and, hey, there might just be a few more.
Recently I’ve been working on recipes for a diabetic in my family. Pancakes were definitely something they missed, so I set out to make some good low-carb pancakes.
I made these Flax Pancakes and they were a HUGE hit from all that have tried them. I must say, they’re pretty darn impressive for being just about carb-free.
I make a few savory style pancakes with cottage cheese and decided to try them out as a more sweet breakfast pancake.
Success! The pancake lovers were in love ♥
No one guessed that cottage cheese was one of the main ingredients. Although you may see traces of cottage cheese in the pancakes – you’ll taste no curds – they seem to magically melt into the pancake : )
Oh, and no one would guess that there was no all-purpose flour nor any sugar.
So that leads us into the discussion of alternative & artificial sweeteners. I’ve never cared for artificial sweeteners and firmly believed they had no place in any kitchen but a diabetics. I swore up & down that raw honey was the best alternative sweetener. Actually, I still believe honey is best – just not for a diabetic.
Now that I find myself cooking for a diabetic I’ve been experimenting with every artificial & alternative sweetener under the sun. I just can’t get thru them all – and every time I go to the store I find a new one.
All that blabbing leads to this – use whatever sweetener you’d like. I’ve been working with SweetLeaf Sugar Leaf sweetener, so that’s what I used here. So far this has been one of my preferred low cal/carb sweeteners. It doesn’t have much of a funky taste and a little goes a long way. I actually use less than what the bag recommends.
If you have no dietary restrictions than go ahead and use good old granulated sugar. I’d suggest 1 -2 tablespoon depending on taste.
Pancakes for everyone! Enjoy!
Thanks for stopping by ♥
- 2 large eggs, beaten
- ¼ cup whole milk/4% cottage cheese
- ¼ cup whole wheat flour
- ½ teaspoon vanilla extract
- ½ teaspoon SweetLeaf Sugar Leaf sweetener (or preferred artificial sweetener or 1-2 tablespoons sugar)
- butter, about 1 tablespoon
- Beat eggs.
- Whisk in cottage cheese and remaining ingredients.
- Add butter to griddle or frying pan and heat to medium heat.
- Pour out pancakes in about ¼ cup portions - I use a ladle.
- Cook for 3 minutes or until set and golden brown, flip and cook for another 2-3 minutes.
- Serve and enjoy. I serve with butter and an assortment of syrups & jams. Sugar free syrup, real maple syrup, chocolate syrup....
- Makes about 4 pancakes - 1 generous serving or 2 light servings.