Easy, Tasty, Filling Breakfast Freeze-Ahead: Cottage Cheese Pancakes
As we’re spending so much time at home, we are depleting our stores of frozen meals. It was time to get back to replenishing some of the freezer stock. It was my turn to make a meal. When I contemplate what to make, I consider what will come in most handy during that time. The kids have gotten on my nerves lately, as they seem to be hungry all day every day. They eat breakfast around 8 or 9am. They come back for a snack around 10am, maybe another around 11am. It’s non-stop! I joked that I was going to set them up with G-tubes to solve this conundrum! 😉
All kidding aside, I wanted something that would be easy for them to grab/heat up with minimal help from Patch or me. I also want something that had enough protein and fiber to keep their blood sugar steady and prevent them from wanting another snack 20 minutes later! I settled on making cottage cheese pancakes. It a recipe I’ve made before. I found it a year or so ago in Better Homes and Gardens. Check it out here.
I planned on making it with whole wheat flour. But, sadly, with the lock down still in full force, the store was out of whole wheat flour. So, I went with regular unbleached flour.
I love these pancakes. They have a great lemony flavor. They freeze well. They are high in protein. They reheat easily in the toaster or microwave. And, all of the kids love them.