Pancakes – guilt free!

Yay for a great pancake recipe that is blood sugar friendly!  No joke: Protein Packed Pancakes are 18 grams of carbs and 18 grams of protein a serving. They pass the “doesn’t taste healthy” test: Family  members who  love regular pancakes also enjoy this version.

The pancakes are sort of a pancake-crepe mashup, with a high egg-to flour-ratio. Because  the pancakes are made with cottage cheese they are packed with protein, unlike the typical pancakes made from mainly  white flour.

This is the third version of the pancake recipe. The original recipe  comes from the American Egg Board, adapted by Ohio food blogger Jane Snow. Jane was  the former food editor at my old newspaper, the Akron Beacon Journal.

Jane tinkered with the recipe. Then, I tinkered with Jane’s recipe. Success all around.  All three versions of Protein Packed Pancakes are foolproof and filling.

I usually serve my pancakes with a dusting of confectioner’s sugar to keep the carbs down; my husband and adult children use maple syrup.

Add turkey bacon and fresh fruit – and breakfast for dinner is ready.

Protein Packed Pancakes

6 eggs

1 cup 2% small curd cottage cheese (ricotta can be used)

1/2 cup all purpose flour

2 tbsp. canola  oil

3/4 tsp. baking  powder

1/2 tsp. salt

1/2 tsp. vanilla

1/2 cup blueberries (optional, slightly thawed frozen OK)

1 -2 tsp. sugar, optional

cinnamon optional to taste

1. Beat all ingredients except blueberries  in a large bowl until smooth; (a hand held immersion blender is perfect for this.)

2. Set bowl aside for about 15 – 20 minutes. Then, gently fold blueberries into batter.

3. Heat large,  nonstick skillet pan or griddle over medium heat until hot. Note:  Spray Pam generously on griddle or pan before heating.

4. Spoon 1/4 cup batter onto pan or griddle; cook pancakes until golden brown on bottom, then carefully flip over. Again, cook until golden brown on bottom.

5. Carefully remove pancakes from pan or griddle. For those avoiding maple syrup because of the high carbs, dust pancakes  with confectioner’s sugar.  Pancakes can be topped with more blueberries,  sliced banana and/or chopped nuts.

Makes four servings.

Note: Added fruit will up carb count, blueberries are more blood sugar friendly than bananas. Blueberries are 5 carbs per quarter cup.





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