Then the challenge is to use it up and not forget about it in the refrigerator!
I used some the next morning to make breakfast pancakes for The Captain and me. I really am grateful that he is such a willing guinea pig for my kitchen experiments. These pancakes turned out really well and I am pleased that they are so high in protein, too. They are a nice, chewy texture and it was well past noon before I thought about lunch, which is rare for me... a testament to how satisfying they are.
Used certified gluten-free oats and flax if you want to produce gluten-free pancakes.
Cottage Cheese Pancakes with Oats and Flax
Makes 2 servings of 2 pancakes each
- 1/2 cup rolled oats
- 1 whole fresh egg
- 1 egg white
- 1/2 cup 1% cottage cheese
- 2 Tbs milled flax seed
- dash of cinnamon
- Mix all the ingredients together and place 1/4 cup of batter into a heated skillet that has been coated with a non-stick spray.
- Allow the cake to cook for about 5 minutes so that it will hold together when you flip it to cook the second side.
- Flip and cook another couple of minutes.
- Remove to plate and keep warm while you repeat the process to make 3 more cakes.
- Divide the 4 cakes between 2 plates and serve with your favorite toppings.
Weight Watchers P+ = 5.
Calories 216; Protein 16g; Carbohydrate 17g; Fat 8g; Fibre 4g.
Mix all the ingredients together.
The flax and oats will absorb some of the liquid.
Use a 1/4 cup measure to spoon batter into the hot pan.
Be patient. The first side will have to cook for about 5 minutes before you can successfully flip the cake. Test the edges with your spatula!
I ended up using 2 pans to get it all done a bit quicker.
But the wait was worthwile! I topped with vanilla yogurt and some berries.
Now what am I going to do with the rest of the cottage cheese? Any ideas?
Maybe I will use some in my veggie pasta sauce for dinner.