These are super easy, low cal, and high in protein!
I posted this pic on Facebook this weekend and you guys asked for the recipe.
Ask and you shall receive.
I've been making these pancakes since my surgeon OK'd me to move from the "mushies" to "soft foods" stage of the post-op diet. (at approximately 4 weeks post-op).
These pancakes can be made savory.
They can also be made sweet and cinnamony.
Here's that sweet version:
Combine cottage cheese, egg, flour, cinnamon, and Splenda in a small bowl or measuring cup.
Spray frying pan and make 3-4 pancakes about 4" in diameter.
Cook on each side for about 4 minutes.
Makes 1 serving.
250 calories; 22 grams protein.
I top the pancakes with a 1/4 cup of sugar-free maple syrup which adds 20 cals.
I think I will try adding canned pumpkin to this recipe one day. That may kick it up a notch.
Adapted from this recipe: http://www.bariatriceating.com/2011/11/04/cottage-cheese-pancakes/
I posted this pic on Facebook this weekend and you guys asked for the recipe.
 |
| They aren't this yellow in real life. |
I've been making these pancakes since my surgeon OK'd me to move from the "mushies" to "soft foods" stage of the post-op diet. (at approximately 4 weeks post-op).
These pancakes can be made savory.
They can also be made sweet and cinnamony.
Here's that sweet version:
Ingredients:
- 1/2 Cup (~114g) low fat cottage cheese
- 1 Egg
- 1 TBSP (~17g) white flour
- 1/4 Teaspoon of cinnamon
- 2-3 packets of Splenda
- Cooking Spray (I use Organic Olive Oil Spray)
Spray frying pan and make 3-4 pancakes about 4" in diameter.
Cook on each side for about 4 minutes.
Makes 1 serving.
250 calories; 22 grams protein.
I top the pancakes with a 1/4 cup of sugar-free maple syrup which adds 20 cals.
I think I will try adding canned pumpkin to this recipe one day. That may kick it up a notch.
Adapted from this recipe: http://www.bariatriceating.com/2011/11/04/cottage-cheese-pancakes/
I make these sans flour and use oats!
ReplyDeletethey rock huh?
MizFit
Oats! Cool substitution idea :)
DeleteAnd this doesn't get stuck? I feel like any bread items make me sick! How do you eat these? Do you eat them with syrup?
DeleteLate reply, but this isn't really a bread product. The flour mainly keeps it from being to runny but it's about the same composition as creamy scrambled eggs.
Deleteyum yum!
ReplyDeleteI made your savory version yesterday for a late lunch. I also added some greek yogurt "sour cream" and unsweetened applesauce and I was full the rest of the day! Thanks for the recipes!!
ReplyDeleteSounds yummy! :)
DeleteI used to make these years ago. Top with blueberries and maybe walnuts in batter. Yum. Thanks for reminding me.
ReplyDeleteSandra
These are great! I had lots of these on the soft food stage. I still like to have them for breakfast.
ReplyDeleteYUM! I just made these this morning! Am full after eating only half! Thanks for the recipe!
ReplyDelete