Cottage Cheese Pancakes

Cottage Cheese Pancakes

When I first saw this recipe in the Traders Point Creamery E-newsletter, I was too intrigued by it to not give it a try. So last weekend, we picked up some cottage cheese from Traders Point Creamery and made these pancakes using the following recipe. It serves two generously.

Cottage Cheese Pancakes

3 free-range eggs, separated
1 cup small-curd cottage cheese (one container from TPC)
1/3 cup flour
1 Tbs. sugar
1/2 tsp. salt
Dash of cinnamon

Whip the egg yolks, cottage cheese, flour, sugar, salt and a sprinkle of cinnamon together in one bowl.

In a separate bowl whip the egg whites. (The original recipe says to do this “until they are stiff but not dry.”) Gently mix the egg whites (or “fold”) into the cottage cheese mixture.

Treat the batter as you would traditional pancakes, making them on the stove top until they are golden brown on each side.

We topped ours with organic strawberries and local honey. (Powdered sugar would be very good as well.) I was expecting it to have a “cheesy” flavor, but it tasted more like a dessert! A perfect pancake alternative (full of protein and calcium) for when you are in the mood for something on the sweet side — pick your favorite fruit or preserve for the topping and enjoy!

Posted in Recipes by Rhaya on October 22, 2007 | Permalink | 2 Comments

2 thoughts on “Cottage Cheese Pancakes

  1. Kim says:

    I made these yesterday and they are delicious. I made a couple modifications to meet my diet requirements. I used whole wheat flour, No sodium added cottage cheese and agave syrup in place of the sugar. They came out moist and delicious and they have the perfect balance of protein and carbs.

  2. Rhaya says:

    Aren’t they great?! Thanks for posting your modifications. Your version sounds extra healthy and I bet tasted equally good – if not better!

Leave a Reply

Your email address will not be published. Required fields are marked *

six + 8 =