Let’s face it, sometimes you just CRAVE pancakes. But we all know that bloated, guilty feeling after indulging on too many fluffy carb-filled pancakes that have no real nutritional value. We are nearing beach season and certainly can’t risk a plate full of pancakes resurfacing in the form of love handles and a Kirstie Alley-esque behind (when she’s off Jennie Craig…sorry, Kirstie).
We’re all in luck because these pancakes are high in protein, very low in carbs, AND are delicious.
I’m not one to sacrifice taste for a diet-friendly meal…I believe very strongly in cooking healthy meals that are also enjoyable to eat. Life is too short to spend your days eating bland, boring food just to shed a few pounds. You really can enjoy eating without feeling guilty as long as you have the right recipes!
The original recipe comes from The Fountain Avenue Kitchen, but I like to add the vanilla and cinnamon for a little extra flavor. You can also mash up a ripe banana in place of 2 of the eggs and add it to your batter for different taste.
When I made it today, this recipe made about 16 medium-sized pancakes. They flatten out pretty quickly after leaving the pan, so that amount is actually perfect for 2 or 3 adults, depending on how hungry they are.
- 6 eggs
- 1.5 cups fat-free cottage cheese
- 1/2 cup whole wheat flour (see original recipe link for gluten-free options)
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- coconut oil
- Whisk eggs in medium sized bowl. Mash or blend cottage cheese (I blended mine for smooth consistency) and mix in along with remaining ingredients.
- Pour batter onto a griddle coated in a small amount of coconut oil over medium heat.