Shelly's Banana Cottage Cheese Pancakes With Sliced Strawberries

Shelly says These are very tender pancakes so smaller is better for flipping. They won't get any style points but they taste yummy. When I made these I thinned my batter out a bit with milk. I personally found these are so much more tender the next day while sitting in the fridge. I found this on Obesity Help. This recipe is from The World According To Egg Face.

• Ready In: 13 mins
• Serves: 4-8
• Yields: 4-8 pancakes

Ingredients

• 1⁄2 cup cottage cheese (Shelly uses pre-mixed cottage cheese with pineapple)
• 1  egg
• 3  tablespoons whole wheat flour (I use Arrowhead Mills Multigrain Pancake Mix)
• 1  tablespoon sugar-free banana cream pudding mix
•  red ripe strawberry, sliced
•  sugar-free maple syrup (Shelly uses Cary's)

Directions

1. Whiz in mini food processor. Spray pan with non-stick spray. Cook on low till bubbles appear, flip. Cook till done. Serve topped with a sliced Strawberry and Sugar Free Maple Syrup. Makes 4 small pancakes or 8 silver dollar size.
2. For the plain version, (posters favorite) just use plain cottage cheese and leave out the bannana pudding.