Ingredients
- 4 Eggs
- 1 cup cottage cheese, low-fat
- 1 cup milk, skim
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 3 teaspoons poppy seeds
Nutrition 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.
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.
Recipe Review (1)
They are yummy yummy. The texture is wonderful.