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Cottage Cheese Pancakes Recipe


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     Cottage Cheese Pancakes

Category   Breakfast - Brunch
Sub Category   Low-carb
  Coffee or OJ

2 cups cottage cheese
3 egg yolks
cup sugar
6 tbs. all purpose flour
tsp. vanilla
Pinch of salt
8 egg whites

Drain cottage cheese in a sieve to remove the excess moisture. Stir together the cottage cheese, egg yolks, sugar, flour and vanilla in a large bowl until well blended.
In a separate bowl, add salt and egg whites together and beat with a blender at medium speed until soft peaks form. Gently fold together the cottage cheese mixture and egg whites.
Spray a large skillet with cooking spray and heat over medium heat. Cook 2 to 3 tablespoons of batter on the skillet until slightly golden then flip (about 2 minutes). Pancakes will be light looking because of the egg whites. Enjoy with Deb Neese's Corned Beef Hash! (See Book for Recipe!)
Recipe note- I had this for the first time at an Amish restaurant. The pancakes are actually lower in sugar and carbs than regular pancakes. To lower the fat content, use low fat cottage cheese. My daughter is the pickiest eater I have ever seen. However the corned beef has is her absolute favorite thing to eat and loves it. I hope you like it too.

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