20 December 2012

Healthy Eats: Lemon Cottage Cheese Griddlecakes

A Healthy and Delicious Start to Your Morning

With This Clean Eating Recipe

Clean Eating Griddlecakes

Tell me those griddlecakes don't look like HEAVEN?? Well they are. I adapted this recipe from Tosca Reno's Eat Clean Diet Vegetarian Cookbook and it was a hit with literally the whole family. It's a breakfast treat on a Saturday that you don't have to feel guilty about. I don't mind at all making this for my son! My absolute favorite way to eat it is to top it with blueberries or raspberries and drizzle some pureed blueberry/raspberry sauce over the top. SO DELICIOUS!

Here's the Recipe:    
Lemon Cottage Cheese Griddlecakes
Recipe Type: Breakfast
Cuisine: A Healthy Start
Author: Amy Hughes (Adapted from Tosca Reno's Eat Clean Diet Vegetarian Cookbook)
Prep time:
Cook time:
Total time:
Serves: 14 griddlecakes

This recipe is a bit healthied up from your traditional fluffy griddlecakes (healthied up...is that a word?), but don't worry- not an ounce of fluff or flavor has been lost!

  • 1 1/4 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp coconut palm sugar
  • Pinch freshly grated nutmeg
  • Pinch sea salt
  • 1 cup almond milk
  • 1 cup cultured low fat cottage cheese
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 tsp finely grated lemon zest
  • 3 egg whites
  • Coconut Oil
  1. In a large bowl, whisk together flour, baking powder, baking soda, coconut palm sugar, nutmeg and sea salt. In a separate bowl, whisk together milk, cottage cheese, egg yolk, vanilla extract, and lemon zest. Add wet ingredients to dry ingredients and mix together until just combined.
  2. Add egg whites to a seperate bowl and beat them into stiff peaks. Fold egg whites into batter. It will be thick and lumpy.
  3. Heat a pancake griddle thoroughly on medium low and coat the surface with coconut oil. (I put some on a paper towel and then rub it all over the griddle surface). Scoop about 1/3 cup of batter onto the griddle for each cake and shape it into a round. Cook until the top is filled with bubbles and holes, and the edges are starting to dry, 4 to 5 minutes. Flip and cook for 1 to 2 minutes longer. Repeat until all of the batter is used. Serve immediately or keep warm in a 200ºF oven.
Serving size: 1 cake Calories: 67 Fat: 1 g Saturated fat: .3 g Trans fat: 0 g Carbohydrates: 13 g Sodium: 137 mg Fiber: 1 g Protein: 4 g Cholesterol: 3 mg

TRY THIS!: Top these griddlecakes with fresh fruit, yogurt, Blueberry Compote, or for a treat, a drizzle of pure maple syrup!

I hope you LOVE THIS like I do! Let me know what you think!

For a printable version, go to http://amyhughesfitness.com/all-posts/lemon-cottage-cheese-griddlecakes/



  1. Looks heavenly. I came looking for a linky party. Are you still hosting one?

  2. Hi Janice! Yes, I haven't gotten a chance to get it up yet. I'll do that right now! <3


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