PINEAPPLE COTTAGE CHEESE PANCAKES
Serves: 4
1/2 cup (125 mL) whole-wheat pastry flour (or regular wholewheat flour), or more as needed 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) kosher salt 1/4 tsp (1 mL) ground nutmeg 3 large eggs
1 tbsp (15 mL) honey, plus more for serving (optional)
1 cup (250 mL) cottage cheese, low fat or full fat 1 cup (250 mL) finely chopped fresh pineapple or canned crushed pineapple, drained and divided
2 tsp (10 mL) unsalted butter, divided
1. In a small bowl, whisk together the flour, baking powder, salt and nutmeg.
2. In another medium bowl, whisk the eggs and honey until combined. Stir in the cottage cheese. 3. Add the dry ingredients to the wet and stir to combine. (There will be lumps from the cottage cheese.)
4. Stir in 1/2 cup (125 mL) pineapple. Since some brands of cottage cheese are wetter than others, you may need to add an additional 1-2 tbsp (15-30 mL) flour if the batter seems too loose. 5. Heat a large non-stick griddle over medium-high heat. Use 1 tsp (5 mL) butter to coat the griddle, then use a 1/4-cup (60-mL) measure to scoop 3 or 4 mounds of the batter onto the griddle, depending on how many your pan can accommodate.
6. Reduce the heat to medium and cook until the pancakes are browned on the bottom and beginning to dry on the edges, about 2 minutes.
7. Flip and cook until browned on the other side and the pancakes are cooked through, 2 minutes more. Repeat with the remaining butter and pancake batter.
8. Serve topped with the remaining 1/2 cup (125 mL) pineapple and a drizzle of honey, if desired.