Cottage cheese and apples make fluffy and sweet pancakes.
Serves: 20 pancakes (1 pancake per serving)
- 1 1/3 cups whole wheat pastry flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 cup skim or low-fat milk
- 1 cup nonfat or low-fat cottage cheese
- 1/4 cup plus 2 tablespoons fat-free egg substitute, or 3 egg whites, lightly beaten
- 1 1/4 cups finely chopped peeled apple (about 2 medium)
- Place the flour, sugar, and baking powder in a large bowl, and stir to mix well. Add the milk, cottage cheese, and egg substitute or egg whites, and stir to mix well. Stir in the apples.
- Coat a griddle or large nonstick skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, preheat the griddle according to the manufacturer's directions.)
- For each pancake, pour 3 tablespoons of batter onto the griddle, and spread into a 3-inch circle. Cook for about 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot, topped with honey or maple syrup.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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