Like so many of my family’s “secret” recipes, this one began life on the side of a package of food. In this case, it was a carton of eggs (no surprise when you see the second ingredient). But this is a pretty good way of sneaking extra protein to your kids—it’ll definitely get a better reaction than a boiled egg and a scoop of cottage cheese. For the grown-ups who are watching their cholesterol, my brother came up with an alternative; substituting six egg whites and half an avocado for the six eggs. The pancakes turn out a bit green, but if you can get past that, they’re quite tasty. You can top them with your favorite fresh fruit. If you can’t live without maple syrup, go for grade B or grade C. Those syrups contain more of the natural minerals that are filtered out of the grade A syrup. And they’re cheaper!
1 cup fat-free cottage cheese 6 eggs
1/2 cup whole wheat flour (or 1/4 cup whole wheat and 1/4 cup barley flour)
1/4 cup canola oil Pinch of salt Dash of vanilla extract
1/4 cup milk
Preparation time: 15 to 20 minutes Nutritional information (per serving): Blend or food-process the first six ingredients on high until smooth. Add milk slowly to reach batter consistency. Cook on a hot, nonstick griddle. Number of pancakes varies depending on size.
Serves 6. Calories Fat Carbs Fiber Protein
225 15 grams 9 grams 1.5 grams 13 grams -
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