High Protein Pancakes

This is another recipe I found in the "More-With-Less" cookbook. These aren't your usual fluffy pancakes but, they are quite tasty and delicate.

• Ready In: 15 mins
• Serves: 2
• Yields: 8-10 pancakes

Ingredients

• 1  cup fat-free cottage cheese
• 1  cup egg substitute (or 4 eggs)
• 1  tablespoon canola oil
• 1⁄2 cup fat-free buttermilk
• 1⁄2 teaspoon vanilla extract
• 3⁄4 cup all-purpose flour
• 2  tablespoons Splenda granular
• 3⁄4 teaspoon baking powder

Directions

1. Coat a frying pan with non-stick spray and heat over medium heat.
2. Put all ingredients, except baking powder, in a blender and blend until smooth.
3. Stir in baking powder.
4. Pour by 1/8 cup measures into pan and cook until bubbles form around the edges then flip.
5. Serve with syrup or fruit preserves.
6. Note: These will have a moist, almost custard, center. Try to keep the pancakes small because of their delicate nature.