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 ♥
-Amanda-
Whole Wheat Cottage Cheese Pancakes
Ingredients
- 2 large eggs beaten
- 1/4 cup whole milk/4% cottage cheese
- 1/4 cup whole wheat flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon SweetLeaf Sugar Leaf sweetener or preferred artificial sweetener or 1-2 tablespoons sugar
- butter about 1 tablespoon
Instructions
- 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.
Using cottage cheese in pancakes is a great idea, Amanda! They look wonderfully moist, and I like the white specks. I play around with unconventional ways to use cottage cheese too. It’s such an underused ingredient.
Thanks so much Thao!
I love using cottage cheese in all kinds of foods…but only the 4% kind. I can’t stand the skim varieties 🙂
I would love to try your pancakes. Never thought of putting cottage cheese in pancakes, it looks like it made the pancakes really nice and moist. Thanks for sharing.
Thank you Dawn! Hope you enjoy them 🙂