It’s a sunny day, and the birds are singing…it’s fabulous! And such a relief. Maybe, just maybe spring is here. Fingers crossed. This kind of morning makes me want to make pancakes. Actually, let’s just be honest here, every morning makes me want to eat pancakes. They’re the best aren’t they? I’m a firm believer too, that you can never have too many pancake recipes…especially good-for-you ones that everyone will eat. Kids included. 😉
We’ve been eating cottage cheese pancakes for a long time now, but just recently perfected a wheat free version of them. Now first, I have to say, please don’t be scared off of the whole cottage cheese thing. The cheese just kind of melts and melds into the pancake…they’re not lumpy and chunky like you might think. Not at all.
These pancakes are fluffy, creamy, and rich! Yum.
These pancakes have one extra step more than regular pancakes,
but they’re well worth the nutritious effort!
Recipe adapted from the Joy of Cooking
How scrumptious for a Mother’s Day Brunch, or a special weekend breakfast! Serve them with syrup and fresh fruit…yum!
If you love pancakes here are more of our favourites:
Wheat Free Quinoa Pancakes
Wheat Free Buttermilk Pancakes
Zucchini Bread Pancakes
Carrot Cake Pancakes
Peanut Butter Pancakes