When my daughter was little, she LOVED pancakes…any kind…any way. To satisfy her “pancake addiction” I was constantly on the hunt for new & exciting pancake recipes to try. Banana pancakes, lemon pancakes, cinnamon roll pancakes, pumpkin pancakes, cornmeal pancakes, gingerbread pancakes, apple pancakes, sourdough pancakes…you name it…I made it! So, when I come across a pancake recipe that I haven’t tried, well, I get a bit giddy! Such is the case with these Whole-Grain Cottage Cheese Pancakes! Now I’ve made cottage cheese flapjacks before, but they tend to come out dense & heavy. Not so with this recipe! These cakes are fluffy, filling & just-the-right-amount of tangy. Give a try & enjoy! Oh…and if you’re interested in the long & fascinating history of pancakes, click here!
Makes 12 4-1/2″ pancakes
Ingredients
For pancakes:
- 2/3 c whole-wheat flour
- 1 T baking powder
- 12 oz cottage cheese
- 1 c old-fashioned rolled oats
- 4 lg eggs
- 6 T unsalted butter, melted
- 3 T sugar
- 1 t vanilla extract
- 1/2 t salt
- 2 t olive oil, divided
For Greek yogurt & raspberry jam topping:
- 1/4 c seedless raspberry jam
- 1 c plain Greek yogurt
Whisk flour & baking powder in medium bowl. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla & salt in blender or food processor until smooth, about 01 min.
Add cottage cheese mixture to flour mixture & whisk until just combined (mixture will be thick; do not add more liquid).
Heat 1 t olive oil in 12″ skillet over med heat until shimmering. Scoop 1/4c of batter into pan in 3 places. Gently spread each portion into a 4″ round. Cook until edges are set & bottom side is deep bolden brown, about 2 min. Flip pancakes & continue to cook until 2nd side is deep golden brown, about 2 min longer. Repeat with remaining batter.
Microwave raspberry jam until loose, about 30 sec. Then whisk until smooth. Stir Greek yogurt until smooth.
Top pancakes with Greek yogurt & raspberry jam. Enjoy!
Recipe adapted from & Photo Cred: How to Make Cottage Cheese Pancakes | Cook’s Illustrated
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