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Healthy Whole Wheat Cottage Cheese Griddlecakes – vegetarian recipe
Stav Kogan

Healthy Whole Wheat Cottage Cheese Griddlecakes

Capture the magic of weekend mornings with these healthy and fluffy whole wheat griddlecakes. By swapping in whole wheat flour and adding protein-rich cottage cheese, we get a wholesome breakfast that doesn't sacrifice an ounce of the light, airy texture or incredible flavor you
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 14 griddlecake
Calories: 67
Ingredients Method Nutrition

Ingredients
  

  • 1¼ cups / 300 ml (10.1 fl oz) whole wheat flour
  • 2 tsp (10 ml) baking powder
  • ½ tsp (2.5 ml / 0.1 fl oz) 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) low-fat cottage cheese
  • 1 egg yolk
  • 1 tsp (5 ml) pure vanilla extract
  • 1 tsp (5 ml) finely grated lemon zest
  • 3 egg whites
  • Coconut oil or cooking spray, for the griddle
  • For the fluffiest texture, be very gentle when folding in the egg whites. Use a spatula to cut down the middle and fold the batter over, rotating the bowl until just combined.
  • A lumpy batter is the secret to tender pancakes. Overmixing develops the gluten in the flour, which can make your griddlecakes tough instead of light.
  • Your griddle is ready when a drop of water sizzles and evaporates on contact. A properly heated surface ensures a perfect golden-brown crust.
  • These griddlecakes freeze beautifully. Let them cool completely, then stack them with parchment paper in between and store in a freezer-safe bag for a quick breakfast.
  • Elevate your stack with toppings like fresh berries, a dollop of Greek yogurt, a warm Blueberry Compote, or a classic drizzle of pure maple syrup.

Method
 

  1. Combine Dry : In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, Sucanat, nutmeg, and sea salt.
  2. Combine Wet : In a separate medium bowl, whisk together the milk, cottage cheese, egg yolk, vanilla, and lemon zest.
  3. Mix Batter: Pour the wet into the dry and mix gently until just combined.
  4. Do not overmix; a few lumps are perfectly fine.
  5. Whip Egg Whites: In a clean bowl, use an electric mixer or a whisk to beat the 3 egg whites until stiff peaks form.
  6. Fold and Finish: Gently fold the beaten egg whites into the batter until just incorporated. The batter will be thick, lumpy, and airy.
  7. Cook the Griddlecakes: Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with coconut oil or cooking spray. Scoop about ⅓ cup (80 ml / 2.7 fl oz) of batter onto the griddle for each pancake.
  8. Flip and Serve: Cook for 4 to 5 minutes, or until the top is full of bubbles and the edges look dry.
  9. Flip and cook for 1 to 2 minutes more, until golden brown.
  10. Serve immediately or keep warm in a 200°F (90°C) oven.

Nutrition

Calories: 67kcalCarbohydrates: 13gProtein: 4gFat: 1g

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