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 donรขโฌโขt worry รขโฌโ not an ounce of fluff or flavor has been lost!
1รยผ cups (300 ml) whole wheat flour
2 tsp (10 ml) baking powder
รยฝ 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 200รยฐF (90รยฐC) oven.
TRY THIS!
Top these griddlecakes with fresh fruit, yogurt, Blueberry Compote (see ch. 9), or for a treat, a drizzle of pure maple syrup.
NUTRITIONAL VALUE PER GRIDDLECAKE:
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
