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Cottage Cheese Pancakes with Peach & Berry Salad
4 Servings

The wholesome flapjacks are filled with the energy-boosting carbohydrates found in whole wheat flour and multigrain oatmeal. The fat is kept down by using low-fat cottage cheese, only two egg yolks and just two tablespoons of milk. To cook the pancakes, make sure to use a nonstick skillet brushed lightly with oil. Top them with the Peach and Berry Salad, and serve with reduced-fat sausages.

Cottage Cheese Pancakes

1 pound Cabot cottage cheese

2/3 cup whole wheat flour

1/3 cup multigrain oatmeal

2 egg yolks

3 tbsp. honey

2 tbsp. milk

1 tsp. vanilla extract

1 tsp. ground cardamom

6 egg whites

Vegetable oil

Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.

Preheat oven to 200 F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes. Transfer to plate and place in oven to keep warm. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.

Peach and Berry Salad

You won't miss butter and syrup when this honey-sweetened fruit treat tops the pancakes. It’s also delicious with waffles, French toast or on its own.

4 Servings

3 peaches

2 pint baskets blackberries

1 pint basket strawberries, hulled, sliced

1 cup honey

1 tsp. ground cardamom

Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Drain. Transfer to medium boil, cover with cold water and cool. Drain. Peel peaches and slice. Place in medium bowl. Add all remaining ingredients and mix to blend. (Can be prepared 1 hour ahead. Cover and let stand at room temperature.)

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