Cottage Cheese Pancakes

Dessert for breakfast…..AGAIN.  There seems to be a pattern emerging here.  I suppose I shouldn’t fret about it after all the cottage cheese and egg is protein and that is one thing I have been really trying hard to incorporate into meals.   For these pancakes I took a recipe that I found on Pinterest, decreased the ingredients and changed it up.  The original recipe was Skinny Cottage Cheese Pancakes.  The changes that I made were using a food processor to make the batter smoother and adding flaked coconut.   These cakes were very, very light, moist and fluffy.  Usually after eating pancake I feel like I’m carrying around an anchor but didn’t get that feeling at all.  I topped them with fig preserves, blackberry jam and a small sprinkle of powdered sugar.  The decreased recipe made 7 mini pancakes…..just enough for today and leftovers for later.  Next time I am going to try substituting bourbon for the vanilla and adding raisin to get a bread pudding flavor.

For me it’s another day of working in the yard and trying to figure out an issue we are having with our lawnmower.  Thank goodness it is still working, just needs an adjustment of some sort.  The truck is loaded with tree trimmings from yesterday so a trip to the mulch facility is on the schedule as well.  This HOT weather is GREAT!!

  • 1 egg
  • 1/2 cup cottage cheese
  • 1/4 teaspoon vanilla
  • 1/4 cup all purpose flour
  • 1/4 cup flaked coconut (I used unsweetened but sweetened would of course be better)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • coconut oil

Mix the dry ingredients together and set aside.  Put the wet ingredients in the food processor and blend until smooth.  Add coconut and dry ingredients.  Melt coconut oil in small skillet.  Drop batter into pan (about a Tablespoon) and cook until brown on both sides and cooked through.  Now…put all the good stuff on top.  🙂

Have a great day!

 

 

4 thoughts on “Cottage Cheese Pancakes

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