Sunday breakfast came and I was craving pancakes. I was considering vegan friendly ones but then I caved and made something more substantial (lets face it…vegan pancakes are not exactly much more than a leavened bread and don’t keep you full for long). Slathered with peanut butter and some maple syrup I happily gave into my craving.
Lemon Cottage Cheese Pancakes
- 1¾ cups all-purpose buttermilk baking mix (used Trader Joe’s)
- 1 cup unsweetened almond milk (or favorite milk on hand)
- ¼ cup Egg Beaters or similar (or 1 egg)
- ½ cup cottage cheese (used Daisy brand, all natural)
- Zest of 1 small lemon
- 1 Tbsp granulated sugar
- Canola oil for griddle
Preheat the griddle to 350° (medium heat).
Add the baking mix to a large mixing bowl. Whisk the remaining ingredients together in a medium bowl, add to the dry and whisk until just combined.
Lightly oil the griddle and ladle on ¼ cup measures for each pancake. Cook for about 2 minutes and flip over, cook for another 2 minutes. Add a bit more oil for each batch of pancakes.
Makes 10-12 pancakes.