Breakfast

Rice and Cottage Cheese Pancakes is for Breakfast.

Rice and Cottage Cheese Pancakes takes several minutes to prepare.

Rice and Cottage Cheese Pancakes takes several minutes to cook.

Rice and Cottage Cheese Pancakes makes 10 servings.

The ingredients for Rice and Cottage Cheese Pancakes are:

1 c cold unsalted cooked rice
1 c small-curd cottage cheese (low fat)
4 large eggs
1/3 c whole-wheat flour
2 tblsp sugar
1/4 tsp salt
1/4 tsp cinnamon
3 (5) tblsp butter (unsalted), melted**

**3 tblsp. butter in batter, 2 tblsp. melted butter for pan/cooking if desired, otherwise use butter-flavored cooking spray.

Here is how you make Rice and Cottage Cheese Pancakes:

Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tbsp. butter in a bowl. Let stand 5 minutes.Lightly coat a 12" nonstick skillet with some of the remaining butter and heat over moderately high heat until hot but not smoking. Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and saute, turning over once, until pancakes are golden brown but still slightly soft, 4-5 minutes per batch, adding more butter to pan as needed.Serving Size:?Makes 12 to 16 pancakes (nutritional info based on 10 pancakes)

The nutritional information for Rice and Cottage Cheese Pancakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 115.9

• Total Fat: 5.7 g
• Cholesterol: 85.3 mg
• Sodium: 192.7 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 0.5 g
• Protein: 5.9 g