They’re healthy. They’re tasty. And even your toddler will eat them.
Desperate for my kids to eat something–anything!–nutritious for breakfast on Pesach mornings, I adapted my favorite healthy-ish pancake recipe for Pesach use and found myself with a total winner: an easy, yom-tov-friendly, high-protein pancake that my kids love. Top with some maple syrup or honey, chopped fruit, or a dollop of yogurt for a treat that will get kids (and adults) out of bed on even the sleepiest chol hamoed morning.
Pesach Pancakes
Author: Chana Z. Weiss and Devorah Backman
Serves: 12 Pancakes
Pesach Pancakes 1 cup almond flour ½ cup potato starch ¼ to a ⅓ cup of sugar 1 tsp baking soda (could omit) ½ cup cottage cheese ½ cup Greek yogurt 4 eggs In a large bowl, combine all ingredients. Lumps are ok, you don’t need to worry about those. Grease a skillet and heat over medium heat. Fry pancakes in batches (about ¼ cup batter per pancake), about 2 minutes per side. Using a greased skillet, fry pancakes in batches, about 2 minutes per side (wipe and re-grease between batches). Yield: 12 pancakes
Ingredients
- 1 cup almond flour
- ½ cup potato starch
- ¼ to a ⅓ cup of sugar
- 1 tsp baking soda (could omit)
- ½ cup cottage cheese
- ½ cup Greek yogurt
- 4 eggs
Instructions
- In a large bowl, combine all ingredients. Lumps are ok, you don’t need to worry about those.
- Grease a skillet and heat over medium heat. Fry pancakes in batches (about ¼ cup batter per pancake), about 2 minutes per side.
- Using a greased skillet, fry pancakes in batches, about 2 minutes per side (wipe and re-grease between batches).
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