Last night, I set out to make sweet potato pie. As I was gathering ingredients, I realized I was short on a few things, so I ended up adapting the recipe to make a vegan version. It came out tasty, but the texture is fluffy—like vaguely sweet whipped sweet potato something-or-other. It’s totally its own thing.

I used up most of the flour we had left while making the crust, and am thinking that maybe next time, I’ll just buy whole wheat flour, since I’m usually cooking for myself and Chris and he doesn’t mind whole wheat products. Of course, we’ll make our Christmas cookies family-friendly (read: traditional) with regular flour, but for everyday stuff, it’s, like, why not get the extra nutrients in whole grain products?

While procrastinating on a piece I’m writing for work, I came across this recipe for Cottage Cheese Pancakes. I’m not really into pancakes because they make me sleepy, but these sound really good. Plus, the combo of protein and complex carbs is a great way to ward off the yawns…


  • 1 pound low-fat cottage cheese
  • 2/3 cup whole wheat flour
  • 1/3 cup oatmeal
  • 2 egg yolks
  • 3 tablespoons honey
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 6 egg whites

  • (brush nonstick pan lightly with vegetable oil)


Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.

Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes.

Transfer to plate and place in oven to keep warm. Repeat with remaining batter.

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