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!
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