Life is good! I’ve had a full week of celebrations. First, my husband returned home after being away for a couple of months. Yay! He made it just in time to celebrate our 18th wedding anniversary. Can you believe that?! I certainly can’t. He and I both agree…time flies when you are having fun.
In addition to those great days, we celebrated my birthday and we just had our first snow fall.
I know I must have said it before, but we love pancakes. My son is absolutely obsessed with them. I seriously think he would eat them every single day.
My husband and I both agree that pancakes while they make you feel full right after you eat them they only keep you full for a little while.
Now, protein really has some good staying power. I add cottage cheese to these pancakes for The Best Protein Pancakes.
Seriously, I’ve made all types of protein pancakes and these are THE BEST.
They have all the flavor and texture of a regular pancake, but are loaded with protein.
Cottage cheese is a great source of protein. It has all the essential amino acids in it…making it a complete protein. One cup of cottage cheese has 23 grams of protein. Along with all that protein it is a great source of calcium and vitamin B-12.
For my protein pancakes, I combined low-fat cottage cheese and white whole wheat flour for one tasty cake. They are light, fluffy and big on flavor.
When I started making these I used all-purpose flour, and could not see the cottage cheese. I did so because I didn’t want my little inspectors to freak out when they saw the cottage cheese. Now that they love the taste I switched to white whole wheat. Obviously, white whole wheat flour has more nutrients and contributes to satiety. You can see the cottage cheese a bit, but most of it does melt into the pancake.
All that creamy cottage cheese makes these pancakes very moist and they are sweet enough that you really don’t need syrup.
I make a batch of these and store them in a ziploc bag. Then I can pop a couple in the microwave and have a great quick breakfast on those days when I’m on the go.
- For Pancakes:
- 1 cup skim milk
- 2 Tbsp sugar
- 1 egg
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1¼ cups white whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup cottage cheese, small curd
- Whisk together milk, sugar, egg, butter and vanilla in a medium sized bowl.
- In a small bowl mix together flour, salt and baking powder. Gradually whisk flour into liquid mixture, until combined. Add cottage cheese and combine. Let the batter rest for 5 minutes.
- Heat large skillet over medium heat.
- Coat pan with cooking spray. Pour ¼ cup of batter into pan at a time.
- Cook on each side until edges begin to firm up, about 2 minutes total time.