The other night we were almost out of groceries and with no time to go to the grocery, I decided we would have breakfast for dinner. I made Jillian Michael’s Hotcakes from her book, Making the Cut. Well, I made the batter and Adam poured them out and cooked them. He’s much better at the flipping than me!! They are fluffy and light, and while not quite as satisfying as decadent buttermilk pancakes, these are a really good substitute if you are looking for something tasty and healthy. Her recipe calls for topping these with sour cream and preserves, but we used sugar free syrup instead.
Ingredients:
3 eggs
3/4 cup lowfat cottage cheese
1/4 cup whole wheat flour
Directions:
Separate yolks from egg whites. Beat egg whites until soft peaks form. Beat egg yolks until thick. Add cottage cheese to egg yolks & beat well. Stir in whole wheat flour. Fold in the egg whites. Pour batter onto skillet/griddle making circles of batter about 4-5 in. in diameter. Cook until bubbles form around the outer ring of the circle (about 2 min.) then flip and cook for 2 more minutes on each side. This recipe makes about 5-6 pancakes. Serve with spray margarine and sugar free syrup.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
That recipe looks great with the cottage cheese- I’ll have to try it. Nice job!
wow, who knew you could make pancakes with so few ingredients!
I am so excited to try these! Except I’ll probably un-do all the healthiness with lots of maple syrup, but oh well!
I LOVE pancakes more than any other breakfast food ever! MMM!
Next time I’m making pancakes I’m trying out this recipe!! I love pancakes!