Ingredients
- 2 large
- lb. container low-fat1 unitsmall-curd cottage cheese
- 1/2 cup
- 3/4 cup
- 1 unit
- 1 1/2 cups
- 2 tsp
- 1/2 tsp
- 1 Pinch
- wheat germ1/4 cupoptional
Method
1
Combine eggs, cottage cheese, diced pineapple, and pineapple juice in a large bowl, stirring until well blended.
2
Stir in vegetable oil until incorporated.
3
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and wheat germ (if using).
4
Pour the dry ingredients into the wet ingredients and stir until just combined; do not overmix. The batter should be slightly lumpy.
5
Heat a griddle or non-stick skillet over medium heat until a drop of water sizzles on the surface.
2 minutes
6
Pour 1/4-cup portions of batter onto the hot griddle, spacing them 2 inches apart.
1 minutes
7
Cook until the edges appear dry and bubbles form on the surface, about 2-3 minutes.
3 minutes
8
Flip each pancake and cook the other side until golden brown, about 2 minutes.
2 minutes
9
Transfer cooked pancakes to a warm plate and repeat with remaining batter until all is used.
10
Serve pancakes warm, optionally topped with fresh pineapple, coconut, or additional fruit.