(Updated March 2008) I confess I’m not a big pancake fan, and even though these are South Beach Diet friendly low carb pancakes, this is something I probably wouldn’t ever make for breakfast just for myself. Still, I’m choosing this as a Recipe Favorite because these pancakes have been such a hit with visiting kids, making this a great breakfast option in any household where some people are dieters, and others just want pancakes.
I got this recipe from a parent at school, and when I first posted it I was eating the pancakes with sugar free maple syrup. This type of syrup usually has the sugar alcohol sorbitol, which can be hard to digest, and if you’re using sugar free syrup I’d look for one with the lowest amount of sugar alcohol. Nowdays I’d use Agave Nectar on my pancakes, a natural low-glycemic sweetener that I’ve been raving about ever since I tried it. It contains fructose, so it’s not sugar free, but it makes a great low-glycemic alternative to maple syrup or honey. Of course, if you’re not avoiding sugar, go ahead and enjoy these pancakes with some real maple syrup. They’ll still be a healthier alternative to pancakes made with white flour no matter what you top them with.
Whole Wheat Protein Pancakes
(Makes 12-15 small pancakes, recipe from Gia’s Catering in West Bountiful, Utah. If you’re looking for a good caterer in that area, leave a comment and I will get you in touch with Isaiah’s mom!)
1/2 cup 100% whole wheat flour
(Or grind up oatmeal in the food processor and use that for gluten-free option. Thanks to readers for sharing that!)
1 cup cottage cheese
1/2 cup canola oil
1 T baking powder
1 T vanilla
Put all ingredients in blender or food processor and blend well. Preheat griddle or heavy frying pan. Put pancake batter into a large glass measuring cup or other container with a pour spout.
When griddle or pan is hot, pour out pancakes one at a time on to hot griddle, spacing them well so they don’t spread into each other. (I’d estimate I used slightly less than 1/4 cup batter for each pancake.) Let the pancakes brown well on first side before turning them. (These take considerably longer to cook than regular pancakes, about 5 minutes on the first side before you turn them.)
You won’t see as many bubbles on top as with regular pancakes, so be prepared to experiment with one to see how long to cook them before turning. I cooked mine about 8-9 minutes total time. Serve pancakes hot with syrup or Agave Nectar. They would also be delicious served warm with fruit and Greek Yogurt, sour cream, or cottage cheese.
South Beach Suggestions:
This recipe would be a good choice for phase two or three of the South Beach Diet, if pancakes are served with Agave Nectar or sugar-free syrup. Low-fat turkey breakfast sausage would be a good South Beach friendly choice to serve with them.