I love these pancakes. They’re tasty and kids tend to gobble them up. It’s been a while since I’ve made them, but I dug out the recipe today.
1 cup low-fat cottage cheese
3 large eggs, separated
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 cup peeled, cored and chopped apple
¼ cup plus 2 tablespoons whole wheat flour
2 tablespoons sugar
¼ teaspoon salt
optional:
protein powder
ground flax seed
shredded veggies (carrots, zucchini, etc.)
In a large bowl, combine the cottage cheese, egg yolks, butter, and vanilla. Stir to blend. (However, if your kids are anything like mine, they have lately become wary of chunks of anything, so I puree all these ingredients—plus apples—in a food processor.)
Add the apple, flour, sugar and salt and stir to combine.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold into the batter just until blended.
Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. For each pancake, pour a heaping tablespoon of batter onto the griddle or into the skillet. Adjust the heat to medium-low. Cook until the tops are covered with small bubbles and the bottoms are lightly browned. Repeat with the remaining batter.