Description
Delicious, light and bright orange pancakes are perfect for a cool morning.
Ingredients
- ¾ cups Cottage Cheese
- 3 whole Eggs (Yolks And Whites Separated)
- 2 Tablespoons Unsalted Butter, melted
- 1 Tablespoon Orange Juice
- ½ teaspoons Vanilla Extract
- ½ teaspoons Almond Extract
- ¼ teaspoons Cinnamon
- 1 pinch Nutmeg
- ½ cups Whole Wheat Flour
- 1 Tablespoon Sugar
- ½ teaspoons Salt
- 1 Tablespoon Orange Zest
Preparation
Combine the cottage cheese, egg yolks, melted butter, orange juice, vanilla and almond extracts in the bowl of your food processor. Process until smooth, about 30 seconds.
Stop the processor and add cinnamon, nutmeg, flour, sugar, salt and orange zest. Process again until smooth and transfer to a large bowl.
In another bowl, whisk the egg whites until stiff but not dry.
Very carefully, add one large scoop of the egg whites to the pancake batter and lightly fold them into the batter until smooth. Gently fold the remaining egg whites into the batter until incorporated.
Scoop 1/3 cup of the batter onto a lightly buttered griddle on medium heat and cook on each side until golden. Place the cooked pancakes on a plate while you finish cooking the remaining batter. Serve immediately. Top with raspberry jam or maple syrup.
