Peach Cottage Cheese Pancakes: A New Frontier

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Have you ever shopped at your grocery store and  thought to yourself, “I should really give soymilk another try” or “Have I even been fair to kale all these years?!”

On   my most recent shopping expenditure, I added cottage cheese to my cart in a deliberate attempt to amp  up my morning protein consumption. With a  whopping total a of 13 g of protein per 1/4 cup, cottage cheese is a protein powerhouse. And by grabbing the lowfat option, you don’t even have to sacrifice in calories for the protein. There are no disadvantages to cottage cheese – except, I realized, the taste.

I don’t really like cottage cheese. It’s a most unfortunate dilemma actually, because  it’s probably the best way to get a quick and natural protein fix. So, of course, with the help of a few ripe Farmer’s Market peaches, I found  a way to incorporate cottage cheese into a recipe that enhances the taste without compromising the nutritional value of the meal. Get at me, Peachy Cottage Cheese Pancakes.

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Ingredients:

  • 1/4 cup cottage cheese
  • 2 tablespoons all purpose flour
  • 1 egg
  • 1 tsp vegetable oil
  • 1 peach
  • maple syrup ( optional)

Directions:

  1. Crack egg and whisk.
  2. Combine egg with flour, oil, and cottage cheese.
  3. Chop up peach into small pieces,
  4. Heat skillet over medium heat. Add batter and heat for a minute before adding peaches. Flip over and cook on other  side.
  5. Add peaches on top of cooked pancake and swirl maple syrup over.

I think I’ve found the perfect use  for cottage cheese. I couldn’t get enough  of this delicious meal! Looks like I may actually buy cottage cheese more often…Maybe I’ll try these cottage cheese cookies next?

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