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Egg Fruit Pancakes

Egg Fruit Pancakes

Egg Fruit Pancakes

low fat cottage cheese
1 cups
all-purpose flour
1/2 cups
cooking oil
2 tablespoons
baking powder
3/4 teaspoons
1/2 teaspoons
1 1/4 teaspoons


Place all ingredients in a blender container or large mixing bowl. Cover and blend on high speed 1 minute or beat with electric mixer or rotary beater until well blended. For each pancake, pour ¼ cup batter onto hot, lightly greased skillet or griddle (380°F for electric griddle). Cook on both sides until golden brown. Fill and fold and top with apple butter, honey, syrup, or fresh fruit. Yield: Approx. 16 cakes

1 4-inch cake: 97 calories, 5.5 grams fat, 6 grams protein, 109 mg cholesterol, 5 grams carbohydrate, 221 mg sodium

Did you know…

Each "Eggstraordinary" Pancake provides 6 grams of protein or 15 percent of the U.S. Recommended Daily Allowance.

Protein is an essential part of the nutritious diet, but protein goods are often the most expensive items on our grocery list. Fortunately for cost-conscious consumers, the protein supplied by eggs is both high in quality and low in cost.

Protein is required by our bodies for growth, tissue formation and repair. Since protein cannot be stored in the body, it should be consumed daily. Enjoy two Iowa eggs at your next meal and receive 12 grams of protein for less than 16 cents!


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