It just so happened that when I saw this recipe by Miriam (Overtime Cook), I had a tub of cottage cheese begging to be used. Although I am not entirely sure why I had cottage cheese to begin with because I had no recipe in mind which called for it, and it’s not something I enjoy on it’s own. But never fear little curds I found a purpose for you! And it happens to be in these very delicious pancakes – which I failed to fully capture in this picture but my apologies, I was in a hurry to eat them.

One year ago: Velveeta Chicken & Veggie Mac

WHOLE WHEAT COTTAGE CHEESE PANCAKES

Serves 4

Ingredients:

1-1/2 cups low fat small curd cottage cheese*

1 cup milk

2 eggs

1 cup 100% whole wheat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 cup brown sugar

1 cup blueberries (or substitute your favorite add-in)

*If you don’t like the consistency of cottage cheese, try blending it first

Directions:

1. Combine all ingredients except blueberries in a large mixing bowl. Mix well until all ingredients are fully combined.
2. Pour batter by the spoonful onto heated frying pan or griddle. Leave room for spreading. Immediately sprinkle a couple of blueberries onto the top of each pancake.
3. Fry until golden brown on each side. Serve hot, with maple syrup, if desired.

Source: Adapted slightly from Overtime Cook.