Protein-Packed Pear Pancakes

Serves

16 (2 pancakes)

Per Serving

458 cal., 13.8 g pro., 19 g fat, 56 g carb., 6 g fiber, 602.7 mg sod.

Meal Pattern

0.5-oz.-eq. meat/meat alternate, 3.75 oz. whole grains, 1/4 cup fruit
8 cups             Oat flour*
1/3 cup            Baking powder
1 1/3 tsp.         Cinnamon
1 tsp.               Kosher salt
3/8 tsp.            Nutmeg
16 halves         Canned pears, in juice, drained**
2 cups             Cottage cheese, pureed until smooth
2 cups             Milk
1 cup               Canola oil
8                      Eggs
4 tsps.             Vanilla extract

1. Combine the flour, baking powder, cinnamon, salt and nutmeg in a bowl.
2. In a separate bowl, mash the pears with a form to create small lumps and chunks. Add the cottage cheese, eggs, milk, oil and vanilla to the bowl and still to combine.
3. Add the wet ingredients to the flour mix. Whisk well to fully incorporate.
4. Prepare a griddle. Reduce the heat to medium-low, then pour 1/3 cup of batter onto the griddle and cook until bubbles form over the surface of the batter. Flip the pancake and cook for 30 seconds to 1 minute on the other side, or until both sides of the pancake are dark golden brown. 

* Whole-wheat flour can be substituted for oat flour. Nutritional and Meal Pattern Analyses were calculated using a White Whole-Wheat flour blend.

** Pacific Northwest Canned Pears can be used in this recipe.
Recipe and Photo: Pacific Northwest Canned Pear Service, www.eatcannedpears.com
Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram:
@ChefRebeccaK12

Kitchen Wisdom Says...

• This is a great recipe to make in your tilt skillet
• Not a lot of schools have griddles, but if they do it could be a fun addition.
• The pear pancake recipe was also nice and a great way to use up USDA Foods canned pears.