These high-protein pancakes remind me a lot of the Weight Watchers pancakes that I tried a while back. Although, unlike the Weight Watchers version, this one does include flour. And quite a bit more milk than their version. I do think I like the idea of adding some mashed banana to the batter next time though. Just to add a little fruit and sweetness.

For the version below, I have swapped out the white flour with whole wheat, added a mashed banana, omitted the oil, and added some vanilla and cinnamon. I know that sounds like quite a few tweaks. But I think it still keeps the spirit of the original recipe.

Cottage Cheese and Yogurt Pancakes

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 140g whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 c. milk
• 1/2 c. plain Greek yogurt
• 3/4 c. cottage cheese
• 2 large eggs
• 1 banana, mashed
• 1/2 tsp. vanilla extract
• 1/4 tsp. ground cinnamon

Directions

1. Sift the baking powder and baking soda into the flour and mix.
2. In a large measuring cup, combine the milk, yogurt, cottage cheese, eggs, banana, vanilla, and cinnamon, and mix well.
3. Pour the wet ingredients into dry and stir to combine.
4. Heat a tawa or skillet over medium-low heat and oil as needed.
5. Once the pan/tawa is hot, pour a few 1/4 c. portions of batter into the pan.
6. Cook until bubbles form in tops and sides begin to look dry, then flip and continue cooking until nicely browned on both sides and cooked through.
7. Repeat with remaining batter.
8. Serve with maple syrup, jam, butter, yogurt, and/or fresh fruit.