Cheesy Wheat Pancakes

Cheesy Wheat Pancakes

Alycia Jacob Calvert

"A delicious and healthy option for busy mornings! I love the subtle gooey goodness of the cottage cheese. They are fluffy with just a touch of cinnamon-spice."
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Ingredients

15 m servings 323 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Blend eggs, wheat berries, almond milk, oats, coconut oil, and vanilla extract together in a blender until smooth, 45 to 50 seconds. Add sugar, cinnamon, baking soda, cloves, mace, and salt; pulse blender until the dry ingredients are incorporated into the batter.
  2. Pour batter into a large bowl and fold cottage cheese into the mixture.
  3. Heat a large skillet over medium heat and coat with cooking spray. Pour about 1/4 cup batter onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, about 2 minutes more.

Footnotes

  • Cook's Note:
  • I use a Blendtec(R) to break down the berries. If your blender doesn't have enough power, you will need to grind the wheat and oats before adding them to the recipe with the rest of the dry ingredients.

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