My son loves pancakes, especially if I use his favourite shape cutters to make police car-pancakes or mammoth-shaped pancakes. I’m sure he would be just as pleased as pie if I just cooked him his breakfast using an instant mix. But as mothers do, I’m always thinking of ways to feed my children food that is tastier and more nutritious. Packed with protein and calcium, these power pancakes give the little ones extra muscle-building oomph for a great start to the day! I think they are best eaten with fruit preserves, which complement the tang of the cottage cheese very well.
My fifteen month-old daughter particularly loves them because they are super light, tender and moist (she still only has four teeth!), and I enjoy making them because they can be whipped up with minimum fuss, and in a matter of minutes. My son can easily eat eight police car-pancakes together with fruit and a glass of milk, and my baby girl frantically asks for “more!” as she eats. This makes me a very happy Mommy first thing in the morning.
Cottage Cheese Pancakes
adapted from Dramatic Pancake
250g cottage cheese (I use Mundella brand)
2 tbsp honey/maple syrup
1 tsp vanilla extract
½ cup unbleached plain flour (Or you can substitute with gluten-free all-purpose flour.)
1 tsp baking powder
Sift together baking powder and flour.
In a separate bowl, mix together cottage cheese, eggs, honey and vanilla.
Pour dry mixture into wet mixture and stir just to combine.
Heat a non-stick pan over medium heat, and lightly coat with oil. Put about 1 tbsp of batter onto the pan per pancake.
Flip pancakes over once tiny bubbles start to appear on top (takes less than 2-minutes).
Cook for 1-minute on other side, or until golden brown.
If you’re planning on freezing the pancakes, let them cool down completely to room temperature. Put them into a ziplock bag, preferably with parchment paper between each pancake before freezing. I do this for my daughter so that I can thaw out small portions at a time for her breakfast.