A High Protein Pancake For Toddlers To Win Breakfast

Prep

1. Add the cottage cheese, eggs, flour, and the zest of the lemon to a large bowl and stir until mixed together.
2. In a small bowl or cup, mix baking soda and vinegar, shaking it as it fizzles; pour into large bowl.
3. Blend all ingredients until fully combined; if batter appears liquidy, add more flour until slightly thickened. (Note: totally okay if cottage cheese is still clumpy!)

Cook

1. Heat a nonstick pan to Medium, adding a healthy pour of oil to the pan once hot.
2. Pour batter in small amounts all around your pan to create small cakes; cook, untouched, for roughly 3-4 minutes. Flip and cook for another 3-4 minutes on the other sound, or until golden brown and with craggy edges. Remove from heat.

3. Squeeze lemon across the top of the pancakes.

Serve

1. The cakes are quite good on their own, especially with a light spritzing of lemon; syrup or honey are more a concession to those kids who are accustomed to having something sticky and sweet to dip the cakes into. Serve with fruit; yogurt, too, if your kiddo is especially hungry. But expect him/her to inhale at least two cakes before you do!

Adapt

1. Pancakes are nothing if not flexible and resilient: you can swap out the flour for cornmeal, use ricotta or cream cheese instead of cottage, add chocolate chips or nuts–so far as you keep the batter thin, pretty much anything will work here.