Cottage Cheese Pancakes

The raspberry guy was at the farmers market this week, with red and golden raspberries, and blueberries as well.  Way too good to resist.  So I stirred up some high protein, creamy, cottage cheese pancakes, and topped them with the berry bonanza.  Really easy and luscious.

Follow this link to the recipe:

Cottage Cheese Pancakes

• 3 eggs
• 1 cup small-curd cottage cheese
• 2 tablespoons safflower oil
• 1/4 cup milk
• 1/2  cup whole wheat or all-purpose flour
• 4 teaspoon salt
• 1 cup mixed berries (opt)
• maple syrup (opt)

Night before:

  Put all ingredients into a blender in the order listed.  Blend until smooth, turning off the blender and scraping off the sides, then blending again.  Store in covered container overnight.

Next morning:

  Heat your griddle, grease lightly, pour the pancake batter in 3-4 inch circles and let cook until the bottoms are browned.  Turn carefully, and cook until the second side is brown, and the pancakes are firm.  Serve immediately with fruit and syrup

NOTES:

Warmed applesauce with cinnamon, or bananas and nuts would do as well.