by Emilie Carrillo

Created on: February 10, 2010

I've always loved pancakes for breakfast (and honestly, sometimes for lunch or dinner!). But when I was pregnant, my midwife said I needed to get lots of protein in, so breakfast needed to contain protein. Well, most pancakes don't have much protein so I went on a search for some protein packed breakfast food.

And, I found, cottage cheese pancakes! Yes, they sound weird and I was leery to try them, but they looked fairly simple and had 10 grams of protein per pancake. I don't even like cottage cheese. But, these are delicious. Moist, thick and very filling. And, with so few ingredients that they only take a minute to whip up, though they do take longer to cook than normal pancakes.

COTTAGE CHEESE PANCAKES
(Makes 6 pancakes using 1/3 cup scoop)

1 cup cottage cheese
3 eggs
1/2 cup flour
1/8 cup toasted wheat germ
1/8 cup millled flax seed
Pinch of salt
2 Tbs. butter, melted

Directions: Mix the cottage cheese and eggs thouroughly. Add the flour, wheat germ, flax seed and salt. Mix well. Stir in melted butter.

Cook on medium hot griddle until medium brown (it's really hard to burn them). Flip only once. Serve with the syrup or topping of your choice!

Some variations: I usually leave out the salt since most cottage cheese has plenty of it. Also, leaving out the butter doesn't change the flavor much, the texture is just a little thicker. I also will sometimes use half whole wheat flour and half white to get more whole grains. I've also used oat flour which definitely changes the taste but is still very good!

You could easily add fruit to these and up the nutritional content even more! These are amazing and versatile. You really can't ask for more in a pancake!

Learn more about this author, Emilie Carrillo.
Click here to send this author comments or questions.