A simple recipe to amp up the nutrition of your morning flapjacks! These low carb pancakes are made with cottage cheese to give you a natural source of protein. Low in sugar and high in whole grains, you can feel good about feeding these to your entire family!
Mix flour, baking soda and salt in a small bowl. Set aside.
To a larger bowl, whisk together cottage cheese, sugar, eggs, vanilla and milk until uniformly combined.
Slowly mix the dry ingredients into the wet. The batter should be thick, however if it is to thick, add a tablespoon of milk at a time to ensure the entire mixture is combined.
Heat griddle over medium-low heat on the stove. Spay with a light mist of olive oil, then using a ladle make 2 to 3 pancake circles (or as many as your griddle will allow without overlapping on one another.)
When outer edges of the pancakes begin to bubble, flip the pancake over and cook another 2 to 3 minutes. Remove and repeat with remaining batter.
Serve warm with desired toppings.
Store in the refrigerator in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
*Use milk of choice. I use unsweetened almond milk.**To make lower carb, you can sub in 1 cup of almond flour for the whole wheat.
Nutrition Facts
Low Carb Protein Pancakes
Amount Per Serving
Calories 265Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 86mg29%
Sodium 471mg20%
Potassium 123mg4%
Carbohydrates 38g13%
Fiber 5g20%
Sugar 4g4%
Protein 15g30%
Vitamin A 141IU3%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.