These pancakes are protein-rich with a delicious moistness that goes way beyond a box mix. The best part of the prep? Everything goes in one bowl!
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This recipe makes about eight small pancakes — you can make four small pancakes at a time if using a 12-inch skillet.
For the pancakes
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/2 cup all-purpose unbleached flour
- 1/2 cup 2% cottage cheese
Put aside for cooking
- 1 tablespoon canola oil
For the topping
- 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. Don’t 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 the topping, mix the berries and maple syrup in a microwavable bowl. Warm in the microwave for 30 seconds.
- Pour over pancakes or set aside for self-serve.
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
Sugar: 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 Pépin (Houghton Mifflin Harcourt, 2017). Chef Pépin created two cookbooks with Cleveland Clinic: A Fare for the Heart (1988) and Healthy Heart, (2007).