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
- Combine the flour, baking powder, cinnamon, salt and nutmeg in a bowl.
- 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.
- Add the wet ingredients to the flour mix. Whisk well to fully incorporate.
- 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.