High Protein Pancakes
These pancakes are not puffy and thick like most pancakes, but they are thin and light & packed with protein.
1 c. cream style cottage cheese
1/2 c. flour (whole wheat or all purpose)
1/4 t. salt
1/4 c. oil
1/2 c. milk
1/2 t. vanilla
Combine all ingredients in a bowl and using a hand mixer, whirl at high speed for 1 minute (if you want your pancakes smooth, put them in a blender and pulse/whirl until smooth)
Bake on lightly greased non stick griddle.
Pumpkin Spice variation:
Add 1/2 c. pumpkin and an extra 1/4 c. flour & a pinch of cinnamon, nutmeg, ginger and cloves
Recipe from “Eat more with less” cookbook