Vegetarian

Whole Wheat Cottage Cheese Pancakes is for Breakfast.

Whole Wheat Cottage Cheese Pancakes takes 20 minutes to prepare.

Whole Wheat Cottage Cheese Pancakes takes 20 minutes to cook.

Whole Wheat Cottage Cheese Pancakes makes 12 servings.

The ingredients for Whole Wheat Cottage Cheese Pancakes are:

* 1 cup King Arthur Unbleached White Whole Wheat Flour
* 1 cup Trader Joes Organic Fat Free Cottage Cheese
* 1 whole Organic Free Range Medium Brown AA Eggs
* 2 Whites Organic Free Range Medium Brown AA Eggs
* 1/4 cup Trader Joes Organic Vanilla Soy Milk
* 1 tbsp 365 Organic Wildflower Honey
* 1/2 tsp Cinnamon, ground
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 1/8 tsp Salt
* 1 tsp Vanilla Extract
* 1 tbsp Grapeseed Oil

Here is how you make Whole Wheat Cottage Cheese Pancakes:

Makes approx. 12-14 (3 inch) Pancakes1 Pancake = 1 ServingCombine the flour, salt, baking powder, baking soda, and cinnamon in a medium size mixing bowl.In a separate, larger bowl combine the whole egg, 2 egg whites, honey, 2 TSP grapeseed oil, and vanilla extract. Use a hand mixer to blend wet ingredients together... (Note - If you prefer your pancakes with out actual cottage cheese "chunks," at this step add the cup of cottage cheese to the wet ingredients and blend until smooth.) Slowly mix the dry flour mix to the wet ingredients. After all of the flour mixture has been combined with the wet ingredients, add 1 cup of cottage cheese. MIX BY HAND in order to keep the cottage cheese whole. As the mixture starts to seem a bit dry, add the 1/4 cup of soy milk. The batter should be a medium thickness... not thin and runny, not thick like dough. If your batter seems too thick add soy milk until you have achieved your desired consistency.Over medium to low heat, heat a large non-stick sauce pan. In order to minimize the amount of oil used I only oil my pan with a 1/4 tsp of grapeseed oil at a time... I find I need to add 1/4 tsp of oil between each "batch" of pancakes.Cook 3-5 (depending on the size of your pan) approx 3 inch pancakes at a time. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 5 minutes.Serve hot with pure maple syrup, powdered sugar, fresh fruit. preserves, or honey. I have tried all of these as toppings and the pancakes taste great with any of them! Number of Servings: 12Recipe submitted by SparkPeople user CNK333.

The nutritional information for Whole Wheat Cottage Cheese Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 73.6

• Total Fat: 1.3 g
• Cholesterol: 16.7 mg
• Sodium: 154.6 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.1 g
• Protein: 5.2 g

The dietary needs meet for Whole Wheat Cottage Cheese Pancakes is Vegetarian