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Cottage Cheese Pancakes
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a much lighter version of the pancake

Jennifer Mitrevski

Serves/Makes:35-40 pancakes

  • 8 oz (224 grm) cottage cheese
  • 1/2 cup (125 ml) canola or vegetable oil
  • 1 cup (225 ml) flour
  • 1 cup (225 ml) milk (not skim)
  • 6 eggs
  • 1-1/2 tsp (7 ml) vanilla
  • Place all ingredients in a blender or food processor (use metal blade).
  • Mix on high until all ingredients are blended (60-90 seconds).
  • Drop batter onto hot griddle or pan, in two inch circles.
  • Cook 1 - 2 minutes, then flip.
  • Serve.
  • These also keep very well over a period of days if refridgerated.
You may substitue lower fat versions of cottage cheese and milk, however skim milk will not work in this recipie.

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