High-Protein Chocolate-Chip Raspberry Pancakes
Protein-rich nonfat cottage cheese stands in for ricotta in these light, custardy pancakes. Add raspberries, chocolate chips, and orange zest to make them elegant and weekend-worthy. (Raspberries also lend this recipe 3 grams of fiber per serving). Round out this special breakfast with two strips of turkey bacon per person, and your meal will still clock in at just 300 calories.
Makes 4 servings (about four small pancakes per person)
1½ cups nonfat cottage cheese
4 eggs, lightly beaten
¼ tsp vanilla extract
1 tsp orange zest (optional)
1 tbsp sugar
½ cup whole wheat pastry flour
2 tbsp chocolate chips
Nonstick cooking spray
1½ cups raspberries, fresh or frozen
1. In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth.
2. Add whole wheat pastry flour and chocolate chips and pulse 2–3 times or until flour is just incorporated (don’t overmix).
3. Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings.
4. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.