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Cheesy Wheat Pancakes

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Alycia Jacob Calvert

"A delicious and healthy option for busy mornings! I love the subtle gooey goodness of the cottage cheese. They are fluffy with just a touch of cinnamon-spice."
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15 m servings 323 cals
Original recipe yields 5 servings

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  • Prep

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  1. Blend eggs, wheat berries, almond milk, oats, coconut oil, and vanilla extract together in a blender until smooth, 45 to 50 seconds. Add sugar, cinnamon, baking soda, cloves, mace, and salt; pulse blender until the dry ingredients are incorporated into the batter.
  2. Pour batter into a large bowl and fold cottage cheese into the mixture.
  3. Heat a large skillet over medium heat and coat with cooking spray. Pour about 1/4 cup batter onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, about 2 minutes more.


  • Cook's Note:
  • I use a Blendtec® to break down the berries. If your blender doesn't have enough power, you will need to grind the wheat and oats before adding them to the recipe with the rest of the dry ingredients.

Nutrition Facts

Per Serving: 323 calories; 15.5 g fat; 30.4 g carbohydrates; 14.7 g protein; 156 mg cholesterol; 382 mg sodium. Full nutrition

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