Tag: cottage cheese recipes

Pancakes with cottage cheeses and blueberries

Cottage Cheese Pancakes

Pancakes are the perfect breakfast food! Basically you can’t go wrong serving or having a pancake for breakfast. However, pancakes can be difficult to make because they require measuring out specific amounts of ingredients to keep them fluffy and tender. However, I found a way to make pancakes simple, easy, and delicious with only a few ingredients.

These pancakes are so easy to make and the batter is light and fluffy. They’re high in protein, calcium and vitamins thanks to the cottage cheese. The oats provide a great source of fiber, and they’re low in sugar. Using my immersion blender or upright blender, I was able to come develop a recipe that makes beautifully browned pancakes that are packed with protein, vitamins and other nutrients without a lot of fat or salt. In fact, this recipe has only 6 ingredients so these pancakes are easy to prepare and can be made in batches.

Cook a batch of these and have a wonderful weekend or midweek breakfast. Put some aside and reheat them for a quick breakfast in the middle of the week, or for an impromptu lunch served alongside fruit. These pancakes work well as a savory entrée served with chicken, beef, or pork and topped with a a homemade tomato, tomatillo, or cheese sauce. Simply use these pancakes in place of bread or pasta–the possibilities are endless!

Cottage Cheese Pancakes

  • ½ cup cottage cheese
  • 2 medium eggs
  • 1 teaspoon vanilla
  • ¾ cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 tablespoon oil (canola, light corn, or sunflower)
  • Pinch of salt
  1. Add all ingredients to a bowl. Use an immersion blender and blend until smooth. (Or put all ingredients into a blender and blend until smooth; Or stir all ingredients together in a large bowl until smooth.)
  2. Coat a large non-stick skillet or griddle with some of the oil and hear over medium-high heat.
  3. Spoon about 2 tablespoons (or 1 small ladleful) of batter onto the skillet. Let the batter spread to a 3 or 4 inch circle. Do not overcrowd the pan. Work in batches.
  4. Cook on one side until the top begins to set and bubbles begin to form, about 2 to 3 minutes. Flip and cook until golden brown, about 2 to 3 minutes.
  5. Serve with syrup, honey, blueberries, strawberries, granola, toasted pumpkin or sesame seeds, cinnamon, or a sprinkle of powdered or turbinado sugar.

Featured photo by Yakynina Anastasia

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Breakfast Boost

 The adage about breakfast being the most important meal of the day is so true, especially for pregnant women. As humans, we spend at least 6 to 8 hours asleep each night without any intake of food or liquids. Even though we’re asleep, our organs and cells are still functioning, using the energy stores from the food we consumed previously. In pregnancy, a woman’s body is like a factory that is functioning non-stop with high output 24 hours per day. As I have mentioned before, nutrition in pregnancy is essential to keep this factory going.

Don’t Skip Breakfast

Pregnant women should not skip breakfast. They need to refuel their energy tank with a solid breakfast meal that will provide them enough calories and nutrients and energy for both themselves and their growing baby. Where most women go wrong is that they grab the fastest, easiest things they can for breakfast that is, most times, not the best option for them nutritionally.  

A Quick Option: Cottage cheese toast!

At first, I was skeptical about how cottage cheese could be used to provide enough nutrition to sustain a woman throughout her day. But, when I discovered that cottage cheese is high in protein, B vitamins, calcium, iron, zinc and phosphorous, my view changed. Plus, since its also low in cholesterol, calories and sodium, it’s a go-to option for anyone.

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Here’s a fast, easy breakfast that pregnant women, or anyone, can use for breakfast. The energy this meal provides will get you through the morning and keep you feeling full until its time for a mid-morning snack or lunch.

Cottage Cheese Toast

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Photo by Toa Heftiba

  • 2 slices of multi grain bread, toasted
  • ½ cup cottage cheese
  • 1 tablespoon honey (as always, I prefer the natural honey from an apiary like the Tanis Apiary in New Jersey)
  • 1 teaspoon cinnamon
  • Sliced peaches, bananas, strawberries, black or red plums, red grapes, green or McIntosh apples
  1. Mix cottage cheese, honey, and cinnamon until smooth
  2. Spread cottage cheese mixture on warm toast
  3. Top with fruit slices- it can one be all slices of one fruit or a combination of several
  4. If desired, drizzle with additional honey, natural maple syrup, ¼ teaspoon of turbinado sugar, wheat germ, chia seeds, or additional cinnamon or nutmeg

Paul Quinn, PhD, CNM -Prenatal Possibilities1 Comment
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