Cottage Cheese Pancakes

Low fat version of Churchill House Cottage Cheese pancakes.

• Ready In: 30 mins
• Serves: 3-4
• Yields: 8 pancakes

Ingredients

• 1  cup Egg Beaters egg substitute
• 1  cup fat-free cottage cheese
• 1⁄4 cup flour
• 6  tablespoons  fat-free margarine

Directions

1. Beat eggs in medium bowl; stir in cottage cheese; add flour, and mix until just blended but still lumpy. Add melted margarine and stir to gently combine.
2. Melt a pat of margarine in a large skillet sprayed with Pam over med heat. Pour batter by 1/4 cupfuls onto skillet, spacing the pancakes apart. Cook until edges are light golden brown and bubbles form on the top. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy on the outside and creamy on the inside.