Cottage cheese and canned sweet potatoes are the secret ingredients in these fluffy and moist pancakes. Mixing the batter in a blender makes this recipe a breeze for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- ½ cup low-fat cottage cheese
- 1 cup canned cut sweet potatoes or yams, drained
- 2 tbsp canola oil
- 2 large eggs
- 2 tsp ground cinnamon
- ¼ tsp salt
- Cooking spray
- ¼ cup nonfat Greek yogurt
- 1 cup mixed berries
To Serve (optional):
- Honey
- Coconut flakes
Steps
- To a blender, add the flour, cottage cheese, sweet potatoes, oil, eggs, cinnamon, salt, and 1 tbsp water. Blend until smooth. If batter is too thick, add another 1 tbsp water and blend.
- Coat a 12-inch nonstick skillet with the cooking spray and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 1–2 min., until edges begin to set and bubbles start to form.
- Flip pancakes and cook another 1 min., until bottoms are golden brown. Repeat with remaining batter. Serve with the Greek yogurt, mixed berries, honey, and coconut flakes, if desired.
This recipe is
- Vegetarian
- Nut-free
Tags
- Lighter
- quick
- vegetarian
- Nut Free
- Lifestyle
- Guiding Stars
- January 2023
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