Lemon Cottage Cheese Pancakes

Lemon Cottage Cheese Pancakes
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Calories 455 cals
Total Fat 17 g
Cholesterol 122 mg
Dietary Fiber 3 g
Sodium 498 mg
Protein 22 g
Total Carbohydrate 56 g

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 5



Combine 1 cup cottage cheese and the honey in a food processor; pulse until fluffy and smooth. Set aside. Add 1 1/2 cups cottage cheese, sour cream, milk and butter to the food processor; process until smooth. Add the eggs, lemon peel and lemon juice; pulse until blended. Add the flour, sugar and baking powder; pulse until combined (the batter will be thick). Heat a griddle or nonstick skillet over medium heat until hot; lightly spray with nonstick cooking spray. Using 1/4 cup per pancake, pour the batter onto the griddle. Cook for 2 to 3 minutes or until the bubbles pop on the surface and the underside is golden brown. Turn and cook for 1 minute or until brown. Repeat with the remaining batter. Top each serving with the whipped cottage cheese and fresh berries.


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