Whole Grain Cottage Cheese Pancakes

Don't feel bad about eating pancakes for breakfast with this delicious and nutritious recipe. The addition of cottage cheese adds protein to your otherwise carb-filled pancakes which can help you keep your weight under control and keep daily cravings at bay. 

Recipe from James Distefano and The Institute of Culinary Education 

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1 cup Oat flour
1/2 cup Sorghum flour
2 tbsp Teff flour
1/3 cup (plus 1 tbsp) Tapioca starch
1 tbsp Baking powder
1/2 tsp Salt
3 1/2 tsp Sugar
1/2 tsp Flax meal
3/4 cup Buttermilk
1/3 cup Cottage cheese
3 Eggs
1/2 tsp Vanilla extract
4 tsp Canola oil
1 pint Blueberries
1/2 cup Maple syrup
3 tbsp Water
1 tsp Lemon juice
pinch Salt

Combine all of your dry ingredients in a large mixing bowl and stir to evenly combine.

Whisk together all of your wet ingredients in a separate bowl.

Make a well in the center of your dry ingredients and begin to slowly pour in the wet ingredients, about a quarter cup at a time. This will insure that no lumps form when whisking.

Continue adding your wet ingredients to the flour base until a smooth batter forms. Let the batter rest for 15 minutes while you preheat your griddle.

While the griddle is warming up, make warm maple blueberry compote. Combine blueberries, maple syrup, water, lemon juice, and a pinch salt in a small pot. Stir evenly to mix.

Gently heat the pot over medium-low heat until the blueberries begin to pop and release their natural juices. Set aside but keep warm.

Once the griddle has been pre-heated to a medium hot temperature, lightly oil the griddle using non-stick spray or a small amount of neutral flavored oil.

Ladle the batter on to the griddle, making sure you do not overcrowd your griddle.

Allow the pancakes to cook undisturbed until the edges look dry and bubbles come to the surface without breaking. This should take roughly two minutes.

Flip the pancakes over and cook on the other side for another two minutes.

11. Keep warm or serve immediately with the warm maple-blueberry compote.

Note: You can keep compote stored in an air-tight container for up to three days.