Lemon Poppy Seed Cottage Cheese Pancakes
Recipe by Rachel Gurk of Rachel Cooks
- Prep time 10 minutes
- Cook time 4 minutes
- Servings 10
Ingredients
- 4 eggs
- 1 cup cottage cheese, low-fat
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup milk, skim
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 3 teaspoons poppy seeds
Protein-packed cottage cheese and skim milk are the star ingredients in these luscious pancakes. They’re great for breakfast or a casual supper.
Photography by Two Spoons Studio
Instructions
- In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth.
- In a medium bowl, mix together dry ingredients (flour, baking powder, salt, sugar, and poppy seeds). To the dry ingredients, add the blended wet ingredients. Stir until just combined.
- Meanwhile, heat a large skillet over medium heat, grease or spray if needed. Drop batter by about 1/4 cup onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.
- Serve immediately with desired toppings, such as butter, maple syrup, berries, or an icing glaze. Sprinkle with additional poppy seeds (if desired).
Nutritional Information
- Serving size: 2 pancakes
- Calories: 200
- Carbohydrate: 27g (9%)
- Protein: 9g (18%)
- Total Fat: 6g (9%)
- Saturated Fat: 1g (5%)
- Trans Fat: 0g
- Cholesterol: 75mg (25%)
- Sodium: 240mg (10%)
- Dietary Fiber: <1g (0%)
- Calcium: 15%
*These values are approximate.
Per serving, based on a 2,000 Calorie diet.
