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.
- 1/4 cup cottage cheese
- 2 tablespoons all purpose flour
- 1 egg
- 1 tsp vegetable oil
- 1 peach
- maple syrup ( optional)
- Crack egg and whisk.
- Combine egg with flour, oil, and cottage cheese.
- Chop up peach into small pieces,
- Heat skillet over medium heat. Add batter and heat for a minute before adding peaches. Flip over and cook on other side.
- 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?