I’m always looking for new ways to provide my kiddos with a protein packed breakfast to start their day out right. We often have some form of eggs. But even I’ll admit that eggs get boring, no matter how many different ways you make them. My mom makes a cottage cheese salad. She has since I was a little girl. And since I was a little girl, it’s the ONLY way I consume cottage cheese. It’s just not an ingredient on my regular shopping radar.
Or so it wasn’t, until I discovered that just a half a cup of cottage cheese has 14g of protein. Naturally upon learning this I went straight to Pinterest and typed in ‘cottage cheese breakfast’, discovering this recipe by weelicious for Cottage Cheese Pancakes. My kids love pancakes, but they could detect the cottage cheese lumps, and weren’t too excited about it. So, I pulled out the Waffle Maker….SUCCESS!
We use spelt flour in our house. “The gluten in spelt is water soluble; it is degraded by heat and is easily broken down by mixing action. Wheat gluten, in contrast, does not break down in water and only relaxes when exposed to heat and seems to get stronger as it is mixed – bakers refer to it as ‘developing the gluten’.” See this link for more details on the nutritional benefits of spelt flour.
This recipe calls for 1 cup of Cottage Cheese and 3 eggs, which of course come from our happy backyard chickens. We drop blueberries onto the batter in the waffle maker before closing it up. Yummers! Enjoy.