Cottage Cakes

My kids are not nearly as excited about the DAMY protein pancakes as I am. I love getting a good protein/carb balance with a full plate of healthy food. I have found a great kid-friendly pancake alternative that I could not wait to share. I didn’t understand how this recipe would hold together, but once I made my first batch, I knew I had found a recipe that will stick with this family for a long time to come.

The recipe comes from The Toddler Bistro, a book I mentioned in a post about carrot spread. The cottage cakes are basically fluffed up pancakes, made without sugar, but with extra protein. Sounds good, right? You could absolutely pimp these pancakes out with some flax or chia seeds, pumpkin pie or apple pie spice or perhaps diced up fruit.

 

Cottage Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 3-4
Ingredients
  • ¼ cup whole wheat flour (give gluten-free flours a try too!)
  • 2 T. applesauce
  • 3 eggs
  • 1 cup cottage cheese
Instructions
  1. Mix together ingredients and pour a heaping tablespoon (I used a 2T. coffee scoop), on a hot, oiled griddle. Cook both sides until golden. The book suggests you top with cheddar cheese, applesauce, maple syrup or fruit spread.
After reading the topping suggestions, I realized that these pancakes are reminiscent of potato pancakes. Of course without potatoes, but I am talking more about the mildly savory flavor.

I guess I’ll need to stop avoiding my children now. They have fought this morning over baby wipes, entrance into the fort and Squinkies. Ah, the joys of Tuesdays.

 

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