Cottage Cheese Pancakes


My family loves food.  Always have, always will.  My parents each have their specialties that we request when we go to their respective homes and they never disappoint.  One of my dad's (and his dad's) specialties is silver dollar buttermilk pancakes.   Every Saturday we visited Dad he would make these amazing pancakes and my sisters and I would eat until busting.  That was healthy!  But we have such great memories around them.


This vacation is just hubby and me and since none of my sisters are around and I am trying to focus on healthier options I did not request the pancakes this time.  Better to save them for later when we're all together.  However, my stepmother came through with a new (to me) recipe for cottage cheese pancakes that is so tasty.  The strongest flavor in the recipe is definitely the vanilla and the ingredients are so easy.  They were perfectly light and delicious.  Yum!  (On vacation without wireless-so pictures to follow)

Cottage Cheese Pancakes (Blender Method)
  • 1/2 c. whole wheat flour or rolled oats (my stepmom used rolled oats)
  • 1c cottage cheese or tofu (low fat cottage cheese)
  • 4 eggs
  • 1/2-1 t. vanilla(we used a whole teaspoon)
  • 1 heaping T flax seed meal (adjust if you don't like flax seed meal)
  • For 2 servings: Calories: 323, Fat: 13.8, cholesterol 429.5 mg, Sodium 585.6 mg, Carb: 31.3, Fiber 5.3 Protein: 29.9
Combine all ingredients in the blender and process at medium speed until smooth.  If needed at milk until batter is like medium thick pancake batter.  Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides.  Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon sugar. Makes about 25 3 inch pancakes.
-adapted from the Whole Foods for the Whole Family Cookbook

I ate my pancakes with blueberries, banana and some agave syrup.  Hubby just added blueberries.

I promise to add pictures later!