Tuesday, June 15, 2010


My kids may not eat dinner very well, but they sure love their breakfast, and these pancakes are no exception. I love them because they are low-fat because there's no oil and no sugar. I also love their texture. They are not so fluffy that you wonder if you even put anything in your mouth; they have a bit more "chew" to them, if that's what you want to call it. They are eggy and crepe-like in taste. There's not any added sugar to the mix, which is a plus when you consider all that sugary syrup and jam my kids (ok, and I) have to have. The unique ingredient of cottage cheese adds a lot of protein, which keeps you feeling full longer, but you'd never know it was hiding in these smooth pancakes. Give them a try!

(slightly adapted from Mormon Country Cooking Cookbook)
Makes 7-10 pancakes depending on size

1 egg & 1 egg White
1/2 C. low fat or fat free cottage cheese
1/2 C. low fat or fat free sour cream
1/3 C. skim milk or water
3/4 C. wheat flour, stirred and measured
2 Tbsp. (or more) wheat germ
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. ground flax (optional)

In blender combine egg, egg white, cottage cheese, sour cream and milk. Blend until smooth. In medium bowl, add flour, wheat germ, baking soda and salt & flax. Add blender mixture into flour mixture and combine. May have to add more milk or water to get proper consistency. Bake on lightly greased griddle.

Nutritional Information for a batch making 10 pancakes

per pancake: 67 calories, 1.3 g. fat, 9.2 g. carb, 1.3 g. fiber, 1.3 g. sugar, 5.2 g. protein

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