Whole Wheat Cauliflower Cottage Cheese Pancakes Recipes

Steps:

• Place the cottage cheese in a sieve and drain for 15 minutes
• Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
• In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
• Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
• Beat the egg whites to stiff but not dry peaks and gently fold into the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot

Steps:

• In a large bowl, stir together the cheese, eggs, butter, and milk.
• Add the flour, baking powder, sugar, salt, and nutmeg, and blend lightly until just mixed.
• Grease a griddle with cooking spray and place over medium heat.
• Put a large scoop of batter on the griddle and use the back of a spoon to spread it out evenly.
• The pancake is ready to flip when you begin to see small air bubbles form, about 3 to 4 minutes.
• Flip and cook for another minute or 2.

Steps:

• Blend the cottage cheese, eggs, applesauce, soy milk, and vanilla extract in a blender until thoroughly mixed.
• Add the dry ingredients and pulse on and off until just blended.
• Heat pan on medium. Coat with butter or oil spray. Pour by 1/8 cupfuls (nice small size for toddlers and kids, otherwise use 1/4 cup). Flip when nicely browned.
• Serve with a sprinkle of powdered sugar, maple syrup, or jam.