Breakfast Vegetarian

Cottage Cheese and Whole Wheat Flour Pancakes

Topped with Tropical Fruit and Honey

restaurant Meal Type Breakfast

schedule Prep Time 3 Min

local_fire_department Cook Time 5 Min

nutrition Diet Profile Vegetarian

Dish Overview

The Dish

These fluffy pancakes are made with a combination of whole wheat flour and low-fat cottage cheese for a quick, easy, and flavorful breakfast option. A simple topping of tropical fruit and honey adds oodles of flavor without impacting your busy morning routine or your grocery shopping budget. Cottage cheese might sound like an unusual ingredient for pancakes but, you must trust us, the resulting flapjacks are moist and fluffy. They also refrigerate, freeze, and reheat really well for those that enjoy prepping ahead for an even faster morning meal.

Prepping Ahead/Time-Saving Tips

The pancake batter can be made well in advance and refrigerated until ready to cook and serve. The pancakes themselves could be cooked, cooled, refrigerated, and reheated (we like toasting our pre-made pancakes in a toaster oven or conventional oven). Freeze pancakes by layering them in between sheets of wax paper and wrapping them tightly in plastic, or placing them in a sealable container. These pancakes can be kept frozen for 1-2 months.

Preparation Instructions

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Step 1: Place cottage cheese, egg, water, and ½ tbsp (7.5g) honey in a medium bowl; whisk to combine.

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Step 2: Add the whole wheat flour, baking powder, and a pinch of salt to the bowl; stir to combine the pancake batter.

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Step 3: Lightly grease a nonstick skillet with pan release spray and heat over medium to medium-low heat.

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Step 4: Portion the batter using a ¼ cup measure (or 2-3 heaping tablespoons) and pour into the hot skillet. Cook for 1-2 minutes per side or until the pancakes are golden brown and fluffy.

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Step 5: Remove the pancakes from the skillet and place on a plate. Top pancakes with the tropical fruit and drizzle with honey before serving.