Lemon Cottage Cheese Griddlecakes

PREP: 15 minutes | COOK: 20 minutes | YIELD: 14 griddlecakes

I used to love it when my dad would fire up the griddle and create the most delicious, fluffy pancakes a true breakfast treat. I’ve healthed up the typical griddlecake by adding cottage cheese and whole wheat, but don’t worry – not an ounce of fluff or flavor has been lost!

1¼ cups (300 ml) whole wheat flour

2 tsp (10 ml) baking powder

½ tsp (2.5 ml) baking soda

3 Tbsp (45 ml) Sucanat or other unrefined sugar Pinch freshly grated nutmeg

Pinch sea salt

1 cup (240 ml) low-fat milk

1 cup (240 ml) cultured low-fat cottage cheese or regular low-fat, low-salt cottage cheese

1 egg yolk

1 tsp (5 ml) pure vanilla extract

1 tsp (5 ml) finely grated lemon zest

3 egg whites

Eat-Clean Cooking Spray (see Supportive Recipes) or coconut oil

In a large bowl, whisk together flour, baking powder, baking soda, Sucanat, nutmeg and sea salt. In a separate bowl, whisk together milk, cottage cheese, egg yolk, vanilla extract and lemon zest. Add wet ingredients to dry ingredients and mix together until just combined.

Add egg whites to a separate bowl and beat them into stiff peaks. Fold egg whites into batter. It will be thick and lumpy.

Heat a pancake griddle thoroughly on medium low, and spray with Eat-Clean Cooking Spray or use a little coconut oil to prevent griddlecakes from sticking. Scoop about 1/3 cup (80 ml) of batter onto the griddle for each cake, and shape it into a round. Cook until the top is filled with bubbles and holes, and the edges are starting to dry, 4 to 5 minutes. Flip and cook for 1 to 2 minutes longer. Repeat until all of the batter is used. Serve immediately or keep warm in a 200°F (90°C) oven.


Top these griddlecakes with fresh fruit, yogurt, Blueberry Compote (see ch. 9), or for a treat, a drizzle of pure maple syrup.


Calories: 67 | Calories from Fat: 8 | Protein: 4 g | Carbs: 13 g | Total Fat: 1 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 137 mg | Cholesterol: 3 mg