Raise your hand if you don’t like pancakes.
I really hope none of you raised your hand. I mean seriously, who doesn’t like pancakes?
The cakes themselves are made with whole grains, egg whites, Greek yogurt and cottage cheese. The egg whites, Greek yogurt and cottage cheese are barely noticeable after cooking, but add in a nice bit of healthy fat and protein. These pancakes are big, fluffy and everything I love about Sunday morning breakfast. Not a fan of thick pancakes? Check out my recipe for Johnston Finnish Pancakes. Those’ll satisfy the folks on the thin side of the pancake fence. Although, I have to say, these pancakes may have even converted the thin pancake lover in our house (*coughBabyfacecough*).
Whole Wheat Cottage Cheese Pancakes with Mixed Berry Chia Syrup
These fluffy pancakes will fool even the biggest whole grain hater. Babyface took one bite of these and said, "Do these have any whole wheat flour in them at all?" Yes, they certainly do!
Ingredients
- 1 1/4 cup whole wheat bread flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup unsweetened applesauce
- 1 cup egg whites (8 eggs)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- Cooking spray
Instructions
- In a large bowl, mix together bread flour, baking powder, cinnamon, nutmeg, and salt. Make a well in the center of the mixture and add cottage cheese, yogurt, applesauce, egg whites, maple syrup and vanilla extract. Stir until just combined.
- Heat a griddle or nonstick skillet over medium low heat. Coat in cooking spray and spoon batter into middle. Cook until edges begin to brown and bubbles rise to surface, about 4 minutes, flip and cook for 1-2 more minutes. Keep warm in oven while cooking remaining pancakes.
Nutrition Information:
Yield: 4 Serving Size: 1 servingAmount Per Serving: Calories: 317Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 624mgCarbohydrates: 50gFiber: 2gSugar: 19gProtein: 20g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
I chose to top my pancakes with a simple mix mixed-berry syrup that I thickened up using chia seeds. I know chia seeds are still a bit out there for most folks, but if you can find them, get them! Chia seeds have almost no flavor but add an awesome amount of healthy fats to everything they’re in. Plus, in this case, they play the part of syrup thickener. No need for the full cup of sugar most fruit syrup recipes call for.
Mixed Berry Chia Syrup
This slightly-sweet syrup is great on top of pancakes but would make an awesome yogurt or ice cream topping as well. If your berries are particularly tart, try upping the maple syrup amount by a couple of tablespoons until the sweetness is to your liking.
Ingredients
- 10 ounces frozen mixed berries (about 3 cups)
- 1 cup water
- 1 tablespoon chia seeds
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, mix all ingredients and bring to a boil over medium high heat. Reduce heat and simmer for 8-10 minutes or until syrup is thickened. Using a potato masher or fork, mash the larger berries. Remove from heat and let rest for 5 minutes before serving, syrup will thicken more as it cools.
Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 4mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 1g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Is there any way to freeze these pancakes? I am just feeding myself, it would be nice to be able to grab one on the go.
Thanks for this great recipe! I make it all the time. A few suggestions to tweak it: I
I’ll sometimes add oats and end up with 1C whole wheat flour and 1/2 C oats. This ratio makes it easier for me to half the recipe
If I have a really ripe banana I’ll use that instead of applesauce. I mashed 1/4 C has about the same consistency and is tasty
Pumpkin purée did not work so well. I ended up somewhere between a pancake and a muffin. I may try pumpkin butter at some point but back to the original recipe next time.
i just made these and they are amazing, thank you so much for the recipe! this is my official pancake recipe. by any chance do you have any nutritional info? thanks!!
Awesome! Glad you like ’em. I don’t have the nutritional info. But SparkRecipes has a great nutritional info calculator for recipes. 🙂
OH MY GOD ! it looks delicious ! 🙂
Those pancakes are looking really good!
Love the idea of using chia to thicken your berry syrup!
Love the red colours and the pancakes of course. Sometimes thick, sometimes thin (like crepes) or somewhere in between (pannenkoeken, as we Dutch call them)!
I don’t discriminate against pancakes either. I’ve never met one I didn’t like. 🙂
Mmmm, thick pancakes for me! Last time I was home on break, my mother experimented with sweet potato pancakes that accidentally turned out super thick. I froze the whole batch and took them back to school! 😀
These look amazing. Pancakes with cashew butter are my favorite pre-workout breakfast. Definitely need to give these a shot!
In Japan you can find the craziest stuff in vending machines, and one of my personal favorites is the “hotcake milkshake” in a can from the Morinaga company. I’m still trying to plan out my own version with a blender 🙂
I don’t know if it’s available here in the States though. I wish it were! But Morinaga and Kraft have had some affiliations in the past…it might be possible. And you could be able to find it at a Japanese/Oriental specialty store!
http://www.geekosystem.com/pancake-milkshakes-morinaga-japan/