Cottage Cheese Pancakes
Hotcakes With Added Protein
Conventional wisdom says breakfast is the most important meal of the day, but when you're on a diet it can be difficult to make the right choice. Check out the foods you can eat on the TNT diet.
This recipe has a few more carbs than a classic low-carb breakfast, but one serving of either won't overload you with sugar and starch and will provide you a healthy dose of protein (a key nutrient that's lacking in cereal, bagels, and pastries). So when you want a break from eggs, this is a solid choice that will keep you satisfied and on track.
These pancakes are not only packed with high-quality protein, they're lighter and fluffier than the classic version. Serve with a bit of butter and sugar-free syrup.
In a large mixing bowl, stir together the cheese, eggs, butter, and milk.
Add the flour, baking powder, sugar, and salt, and blend lightly (don't beatâ€”it will make your pancakes tough) until just mixed together. This batter will keep in the fridge for up to 3 days.
Grease a skillet or griddle with a bit of butter or cooking spray and put over medium heat.
Add a large scoop of batter to the pan and use the back of a spoon or spatula to spread it out evenly. The pancake is ready to flip when you begin to see small air bubbles form in the raw batter facing you, about 3 to 4 minutes.
Flip and cook for another minute or 2.
Eat immediately, or keep warm in a 225Â°F oven while you finish the rest of the pancakes.
Serves 4 (about 3 4-inch pancakes per person)
Per serving: 290 calories, 15 g protein, 24 g carbohydrates (3 g fiber; 5 g sugar), 16 g fat (9 g saturated)
More Info: Vegetarian