Lemon Cottage Cheese Pancakes with Strawberries
Ingredients
The pancake batter
-
½
cup
whole wheat flour
-
¼
cup
all-purpose flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
1½
tablespoons
sugar
-
Zest of 1
large lemon
-
⅔
cup
skim milk
-
¾
cup
low fat cottage cheese
-
2
large
egg whites
-
1
teaspoon
vanilla extract
-
1
tablespoon
fresh lemon juice
The topping
-
Fresh
strawberries
-
Lemon zest
-
Fresh lemon juice
Instructions
- Whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl.
- Mix sugar and lemon zest in a small bowl, then add to the dry ingredients and whisk again.
- In another bowl, combine milk, cottage cheese, egg whites, vanilla extract, and lemon juice, whisking until smooth.
- Add the wet mixture to the dry ingredients and stir until combined; the batter will be lumpy.
- Heat a nonstick skillet or griddle and spray with cooking spray. Pour about ¼ cup of batter for each pancake and cook until bubbles form, then flip and cook the other side.
- Combine cut strawberries, lemon zest, and lemon juice in a bowl and stir.
- Serve pancakes hot with the strawberry mixture on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
3g
Total carbohydrates
40g
Total protein
14g
Sodium
300mg
Cholesterol
0mg
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