Whole Wheat Cottage Cheese Pancakes
Adapted from Back To Her Roots
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup cottage cheese
1/2 cup plain yogurt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt. Make a well in the center of the mixture and add cottage cheese, yogurt, applesauce, eggs, maple syrup and vanilla. Stir until just combined.
Heat a griddle or nonstick skillet over low heat. Coat in cooking spray and spoon batter by the 1/3 cup onto the pan, making room between pancakes.
Cook until edges turn a light brown and firm up. There should be many little bubbles on the surface, about 6 minutes. Flip and cook for 4-5 more minutes. I know this seems like a long time to cook pancakes, but I burnt 2 that were still uncooked in the middle before I turned the heat all the way to low and let them cook through completely before flipping. Keep warm in oven while cooking remaining pancakes.
Top with yogurt, fruit, maple syrup, or a fruit compote like the one Cassie made on the original recipe.
This made 10 medium sized pancakes for me. I kept the leftovers covered in the refrigerator and lo and behold! They were actually wonderful the next day for breakfast too. Regular pancakes would never pass that test. These are definitely making it into the weekend breakfast rotation. Yum!