Sweet pancakes built on cottage cheese for extra protein and body; the pineapple blend already in the tub makes them moist and flavored. Fast enough for a hungry weeknight, light enough for a late dinner.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 22 g protein, 27 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 cup cottage cheese with pineapple, 2 eggs, 1/2 cup flour, and 1/4 teaspoon salt in a bowl until just combined; the batter will be thick and lumpy.
2. Heat 1 tablespoon butter in a nonstick skillet over medium until foaming, then drop batter in four roughly equal mounds and press gently to flatten to about 1/2 inch thick. Let cook without moving until the edges look set and the bottom is light golden, about 3 minutes.3 min
3. Flip each pancake and cook the other side until golden and set through, about 2 minutes more, then move to a plate.2 min

Note Swap ricotta or yogurt for the cottage cheese if you have it. Leftovers keep three days covered in the fridge and reheat well in a dry skillet. Serve with jam, honey, or a squeeze of lemon.