Posted by: Hil | September 10, 2008

Whole Wheat Protein Pancakes

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I love these pancakes…they are light, eggy, and delicious, and with a bit of fruit, they make a wonderful, complete breakfast.  They aren’t bread-like like a traditional pancake…they are thinner and the texture is more like Swedish pancakes (which I also love.)

Whole Wheat Protein Pancakes

Throw the following into a blender and mix on low:

  • 2 eggs
  • 1/4 cup whole wheat flour
  • 1/2 cup low fat cottage cheese
  • 1 or 2 tbsp canola oil
  • 2 tsp baking powder
  • pinch of salt

 

Next, pour batter into a liquid measuring cup with a spout.  Heat up a griddle and pour on some canola oil.  You really need to use oil and not non-stick spray to get the   beautiful, brown outside that you want.  The pancakes take quite a while to cook, so be patient.  Wait to flip them until the top bubbles and the bottom is nice and brown.  When they are cooked through, serve hot with agave nectar, maple syrup, or fresh fruit.  I went with agave nectar today and had some fresh pineapple on the side.

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Responses

  1. Oooh, scrumptious pancakes!

    I love the plating of the pineapple!

  2. Those pancakes look fantastic, and with agave- perfect! I also fully support using oil over cooking spray- hooray for fat!

  3. Thanks for the awesome recipe!


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