Pineapple Cottage Cheese Pancakes

Time: 20 minutes

These pancakes give the classic fruit-and-cheese pairing a fresh spin. Lightly crisped outside and tender inside, they boast noticeable nubs of cottage cheese curds as well as bits of pineapple throughout. Held together with egg and a little whole-grain flour, and lightly sweetened with honey, they are a filling, protein-packed treat that are as healthful as they are satisfying. ½ cup whole-wheat pastry flour (or regular whole-wheat flour), or more as needed 1 teaspoon baking powder ¼ teaspoon kosher salt ¼ teaspoon ground nutmeg 3 large eggs

1 tablespoon honey, plus more

for serving (optional)

1 cup cottage cheese, low fat or

full fat

1 cup finely chopped fresh pineapple or canned crushed pineapple, drained and divided

2 teaspoons unsalted butter,

divided Instructions: In a small bowl, whisk together the flour, baking powder, salt and nutmeg. In another medium bowl, whisk the eggs and honey until combined. Stir in the cottage cheese. Add the dry ingredients to the wet and stir to combine. (There will be lumps from the cottage cheese.) Stir in ½ cup pineapple. (Since some brands of cottage cheese are wetter than others, you may need to add an additional 1 to 2 tablespoons flour if the batter seems too loose.)

Heat a large nonstick griddle over medium-high heat. Use 1 teaspoon butter to coat the griddle, then use a ¼-cup measure to scoop 3 or 4 mounds of the batter onto the griddle, depending on how many your pan can accommodate. 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. 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.

Serve topped with the remaining ½ cup pineapple and a drizzle of honey, if desired. Makes 4 servings Nutrition: calories: 214; total fat: 7 g; saturated fat: 3 g; cholesterol: 152 mg; sodium: 427 mg; carbohydrates: 24 g; dietary fiber: 3 g; sugars: 11 g; protein: 14 g From nutritionist and cookbook author Ellie Krieger