I love experimenting with different ingredients when whipping up a pancake breakfast. In this version, I used whole wheat flour, low-fat cottage cheese and a banana (for sweetness). The end result: A tasty flapjack that's loaded with protein and fiber. Top it with fresh fruit for an extra dose of nutrition, then dig in!
- 1 cup low-fat cottage cheese
- 2 eggs + 2 egg whites, lightly beaten
- 1 ripe banana
- 1/3 cup whole wheat flour
- 1 tablespoon whipped butter
- 2-3 teaspoons maple syrup
Combine all ingredients until everything is well mixed and relatively smooth. Liberally coat a skillet with nonstick oil spray and heat over medium flame. Ladle about 1/4 cup batter (per pancake) and cook on each side for about two minutes or until lightly golden brown.
Makes approximately 12 pancakes; 4 pancakes per serving. Nutrition: Per 4 pancakes (one serving): 220 calories and 18 grams protein