SKINNY PANCAKES
Full of protein and keeps you satisfied all morning long. Our kids beg for more and guests always love them. Store leftovers in fridge and eat cold or warm.
Provided by Lisa S
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 7
Number Of Ingredients 5
Steps:
- Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 3.3 g, Cholesterol 136.4 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.6 g, SaturatedFat 5.8 g, Sodium 243.9 mg, Sugar 0.5 g
SKINNY PANCAKES
Make and share this Skinny Pancakes recipe from Food.com.
Provided by Born with a whisk
Categories Breakfast
Time 15m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a blender.
- Blend on high for 15-20 seconds.
- Spray a griddle or skillet with non-stick spray.
- Pour on batter and cook till edges are golden brown.
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
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