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Ingredientes
- 1 lb Low-fat cottage cheese
- 2/3 c. Whole wheat flour
- 1/3 c. Multigrain oatmeal
- 2 x Egg yolks
- 3 Tbsp. Honey
- 2 Tbsp. Lowfat milk
- 1/2 tsp Vanilla extract
- 1/4 tsp Grnd cardamom
- 6 x Egg whites Vegetable oil Accompaniment: Peach and Berry Salad
Direcciones
- Mix cottage cheese, flour, oatmeal, egg yolks, honey, lowfat milk, vanilla and cardamom in large bowl. Beat whites in another large bowl till stiff but not dry. Fold whites into cottage cheese mix in 2 additions.
- Preheat oven to 200F. Heat large nonstick skillet over medium heat.
- Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes till bottoms are brown and bubbles form on top, about 3 min. Turn; cook till bottoms are brown and pancakes are cooked through, about 4 min.
- Transfer to plate and place in oven to keep hot. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 656g | |
| Calories 962 | |
| Calories from Fat 119 | 12% |
| Total Fat 13.63g | 17% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1518mg | 63% |
| Potassium 902mg | 26% |
| Total Carbs 148.29g | 40% |
| Dietary Fiber 13.2g | 44% |
| Sugars 70.72g | 47% |
| Protein 68.91g | 110% |
