1/3cuplow fat cottage cheese— , rinsed and drained
2tbspbrown sugar— (you could also add 1 tbsp more, if you like your pancakes sweet)
1 1/2cupswhole wheat flour
1tspbaking soda
1/2tspsalt
For Garnishing:
Fresh raspberries to serve
Maple syrup
Instructions
Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
Top with fresh raspberries and maple syrup.
Serve immediately!
Recipe Notes
Recipe makes 8-10 medium pancakes. If you don't have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.