Cottage Cheese Pancakes
Yield: twelve 4-inch pancakes
- 1/2 cup wheat germ
- 4 eggs
- 1 (8-ounce) carton cream-style cottage cheese
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Dash of salt
- Combine all ingredients in container of an electric blender; process until smooth.
- For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Serve immediately.
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