We all love breakfast food… especially my husband! He usually doesn’t eat breakfast though, since he follows a fitness program that uses Intermittent Fasting (where you fast the first 4-6 hours after waking). I could never do that – I need breakfast! – but it seems to work great for him, so I have started to experiment and try out different ideas for “breakfast for dinner”.
His favorite breakfast food, as I’m sure many peoples’ are, is pancakes. Because of that, I’m always looking to try out new recipes and different ingredients, so I’m sure you will see many more breakfast and pancakes recipes to come… But I have to say, this one really came out great!
These healthy pancakes are made with cottage cheese, which is both low in sugar and packed with protein so you’ll stay fuller longer. They also have oatmeal, which I’ve lately been loving. Oatmeal is another ingredient that has so many health benefits and since it’s ground into a flour for this recipe you don’t even realize it’s in there. I’ve also added honey to this recipe to give you that touch of sweetness without the crazy amounts of sugar.
In short, these easy healthy pancakes are a great option if you’re craving pancakes but don’t want to screw up your diet for the week. I didn’t even need to butter mine – just a bit of maple syrup and yum!
2 egg whites
1 cup 2% cottage cheese
2 tbsp. honey
1 tsp. vanilla extract
1/2 cup all purpose flour
1/2 cup old fashioned oats (coarsely ground in food processor)
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. butter
- In medium size bowl whisk together eggs, egg whites, cottage cheese, vanilla and honey. Set aside.
- In another bowl whisk together flour, oats (ground), salt, and baking powder.
- Add the dry ingredients to the wet ingredients, mixing till incorporated.
- In a large skillet heat a little of the butter on medium heat until melted. (To try and keep the calories and fat down in this recipe I only used a tbsp of butter. Just melt pieces of it at a time, adding a little to the pan after each batch of pancakes.)
- To measure out the pancakes I used a 1/4 cup and it made about 12-15 pancakes.
- Cook for 2-3 min (until the batter is bubbling) and flip for another 5 minutes or so. You want them to be golden brown.
Serving Size: 3 pancakes
Fat: 8 g
Carbohydrates: 29 g
Sugar: 10 g
Sodium: 300 mg
Fiber: 1 g
Protein: 14 g