Protein-packed whole wheat pancakes

Cottage cheese adds lightness and protein to these low-sugar, whole wheat pancakes.

Ingredients
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1 cup cottage cheese
4 eggs
1/3 cup milk
2 tbsp granulated sugar
1/2 tsp vanilla
1 tsp canola oil
Instructions
STIR flour with baking powder and salt in a medium bowl.
HEAT an extra-large non-stick frying pan over medium. Brush with oil. Scoop a scant 1/4 cup batter into pan for each pancake; 3 or 4 will fit in the pan. Cook until bottoms have set, 1 to 2 min. Flip and cook until golden brown, 1 to 2 more min. Reduce heat if pancakes are browning. Remove to a platter. Cover with foil to keep warm. Repeat.

Nutrition (per pancake)
Calories 94, Protein 6 g, Carbohydrates 10 g, Fat 33 g, Fibre 1 g, Sodium 162 mg.

Whole wheat flour is your first step towards a healthy diet. Whole wheat flour is made from whole grains and contains the most valuable nutrients, vitamins and minerals derived from the husk of the grain, without the addition of additives and preservatives.

Botato is a fiber that helps digestion and intestinal peristalsis. It is used as a healthy substitute for white flour, to improve the taste and nutrition of pastries. Can be applied in pastries, pies, cream stews.

 Baking flour must give the dough the ability to bind with water and retain air, which depends on the participation of quality gluten.