Protein Pancakes

I found this recipe here. These are more eggy tasting than traditional pancakes. The whole family like them! I sauteed some fresh pineapple in maple syrup for a yummy topping.

1 cup cottage cheese
1 cup oats
4 eggs or 8 egg whites
Butter or spray oil for pan

Combine cottage cheese, oats, and eggs to blender. Blend until smooth. Cook like normal pancakes.

Oatmeal pancakes

Ingredients:
2 cups oatmeal
½ cup whole wheat flour
3 T honey
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 ½ cups buttermilk
2 large eggs (slightly beaten)
¼ cup butter, melted
1 tsp vanilla
1/2 tsp cinnamon (you can add more, but James is sensitive to it so I don't add a lot.)

These are a new favorite! I adapted this recipe from one I found here. I substituted honey for the sugar and whole wheat flour for the white flour. Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. Cook slowly on a griddle. Helpful tip: The pancakes are easier to flip if they are not very big.

Carrot Cake Pancakes

Ingredients
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Dash of ground cloves, ground ginger, ground nutmeg (you could use a little pumpkin pie spice if you had that on hand)
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
honey and butter

Another Cooking Light recipe! Combine flour and next 7 ingredients (through spices) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Cook on low to medium heat and top with a little butter and honey! These are delicious and make 10-12 pancakes.

Pumpkin Pancakes

2 cups flour
1/3 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
2 cups plain yogurt
1/2- 1 cup canned pumpkin puree
2 tbs canola oil

In a medium sized bowl, stir together all dry ingredients. In another large bowl add eggs, yogurt, pumpkin puree, and two tablespoons oil. Beat well. Stir in dry ingredients until just combined. Then just cook your cakes! These are light and fluffy and kind of remind me of the pancakes I made with ricotta. I was looking for a use for all my yogurt so this was perfect. This recipe makes a lot of pancakes, but we love leftovers at our house. They freeze and refrigerate great!

Lemon Ricotta Pancakes

Lemon? Ricotta? Pancakes? Sounds strange, but these are my absolute favorite pancakes! Love, Love, Love! It may seem like extra work to separate the eggs and beat the egg whites but it is worth it. They are so light and fluffy. These are a great spring/summer breakfast.

Lemon Ricotta Pancakes
Ingredients:
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups flour
1 Tbs. baking powder
1/4 tsp. salt
Directions:
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.