The whole family will go bananas for these pancakes!
Makes 10 servings
8 oz. cottage cheese
2 cups all-purpose flour
1 ½ tbsp brown sugar (dark or light)
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup milk
1 tbsp vanilla paste
1 tsp ground nutmeg
½ tsp ground ginger
½ stick butter (for cooking)
1. Mix together all dry pancake ingredients in one bowl and mix together all wet pancake ingredients in another bowl.
2. Incorporate the wet into the dry and mix thoroughly, let it rest for 10 minutes.
3. On medium heat add a dab of butter to skillet and ladle 4 oz. (approximately) of batter and flip when you see the bubbles on the surface, about 3-4 minutes, flip.
4. Serve with banana slices, and syrup of choice or cajeta caramel.
180 calories; 6 g fat; 3.5 g saturated fat; 50 mg cholesterol; 7 g protein; 25 g carbohydrates; 1 g fiber; 290 mg sodium; 108 mg calcium. Nutrition figures based on using lowfat white milk and do not include optional ingredients.