Pineapple Cottage Cheese Griddle Cakes

Years ago I heard about this recipe as a tasty way of adding calcium to your diet. I have changed it quite a bit, to create a healthy version. We often serve these with a salad and some broccoli or other bright colored vegetable. Also, as a snack, (pictured below) served with "Food for Thought" jams.

Pineapple Cottage Griddle Cakes

1 16 oz carton (2 cups) low fat cottage cheese (I like "Nancy's brand" ... it has live cultures)

1 8 oz can crushed pineapple; drained

3 or 4 farm fresh eggs (whatever you like)

1/2 - 3/4 C flour (I use a mix of spelt and barley or whatever I have on hand. Use the lesser amount if you choose a whole grain or more if you choose white flour. Also you will have to adjust the flour depending on the consistency of your cottage cheese and how well the pineapple is drained.)

1 1/2 - 2 T vegetable oil

dash of salt

Beat the eggs; add everything else and gently mix, by hand, until well blended.

Spray griddle with a non-stick spray and cook like you would pancakes. I use my 1/4 C measure to drop the batter onto the griddle. They can sometimes be a bit tricky to cook. Make sure your griddle is heated well on medium or medium-low, before starting. These cook best if cooked slow, otherwise they will brown before the center is completely cooked. Cook the first side till top starts to become dull rather than shiny. They are much easier to turn if the first side is cooked well. (tip: these don't come out the same twice; but they are always good!)

Hope you give this recipe a try

~Michele