I love weekends.
And I know what you’re thinking. “Duh. We all do.”
But I have an extra love for weekends, and it’s called pancakes. I know, I know, I’ve discussed this before, but I have a feeling most of you weren’t around back then, so let me reiterate.
Weekday breakfasts in my world consist of an enormous cup of coffee as I start up my computer at work, followed by a bowl of cereal and milk about an hour later. And in case any of you thought that bowl of cereal was a treat of any sort, let me clarify.
When I say bowl, I actually mean a cup. As in the awful little Styrofoam cups that my company expects us to drink out of. And I have a theory about my cereal that is proven correct pretty much every morning. It goes like this: basically the world somehow knows the exact second that I pour milk over my cereal, and suddenly my phone rings. And just as I manage to get the person off the phone, hoping to salvage the last bits of crispness in the aforementioned cup, my phone rings again. And it pretty much goes on like that until my cup is full of a soggy mess of cereal.
And that my friends, is breakfast. On a weekday.
And that’s why I have an extra little love for weekends. Honestly, it’s not always pancakes. Sometimes it’s an omelette Sometimes it’s a gourmet form of oatmeal. And often it’s pancakes. And on occasion, it’s ice cream. Don’t judge.
But I digress. Let’s get back to pancakes, shall we?
I’ve been experimenting with various versions of pancakes lately, and this one is among my favorites. It’s healthy and it has chocolate, need I say more?
Healthy Chocolate Cheesecake Pancakes:
Adapted from my Healthy Cottage Cheese Pancakes
1 1/2 cups low-fat cottage cheese
1 cup milk
1 teaspoon vanilla extract
3/4 cup (white) whole wheat flour
1 teaspoon baking powder
1/4 cup cocoa powder
16 packets of splenda or 2/3 cup sugar or sugar substitute
chocolate chips, optional (I used sugar free)
In a medium mixing bowl, stir together the cottage cheese, milk, eggs and vanilla. Stir until combined.
Add the flour, baking powder, cocoa powder and splenda and mix until completely combined.
Heat a frying pan over medium heat. Spray with pam or non stick baking spray.
Pour the batter in heaping spoonfuls onto the hot pan. Fry until the top appears set, then flip it over and fry it until cooked through. It should be lightly browned on the outside of both sides.
If you want an extra treat, sprinkle them with chocolate chips just before flipping them.
Serve hot, with maple syrup, berry sauce (that’s a recipe I’ll have to post one day) or even chocolate sauce!