These pancakes are protein-rich with a delicious moistness that goes way beyond a box mix. The best part of the prep is that you mix everything up in one bowl. This will make about eight small pancakes – you can make four small pancakes at a time if using a 12” skillet.
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For the pancakes
- 2 large eggs
- ¼ cup plain Greek yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon sugar
- 1/8 teaspoon salt
- ½ cup all-purpose unbleached flour
- ½ cup 2% cottage cheese
Put aside for cooking
- 1 tablespoon canola oil
- 1 cup rinsed whole, sliced or mixed berries such as strawberries, blueberries or raspberries
- 2 tablespoons pure maple syrup
- Put all the pancake ingredients in a bowl. Using an immersion blender or rotary beaters, blend for about 15 to 20 seconds. Do not overbeat.
- In a non-stick skillet, heat the oil over medium heat.
- Cook each pancake for about 2 to 3 minutes on each side, depending on how hot your skillet is. Put the finished pancakes on a serving dish while you make the remaining pancakes.
- For topping: Mix the berries and maple syrup in a microwavable bowl. Warm in the microwave for 30 seconds.
Nutrition information per serving
Makes two servings of four small pancakes each with half the berries and syrup.
Total fat 14 g
Saturated fat 2.5 g
Trans fat 0 g
Cholesterol 195 mg
Sodium 420 mg
Total carbohydrates 58 g
Fiber 3 g
Sugars 30 g
Protein 20 g
This recipe was adapted by Cleveland Clinic Digestive Diseases Institute dietitians from the book, A Grandfather’s Lessons, by Chef Jacques Pepin (Houghton Miflin Harcourt, 2017). Chef Pepin created two cookbooks with Cleveland Clinic: A Fare for the Heart (1988) and Healthy Heart, (2007).