Protein Pancakes

1 cup cottage cheese (fat free, 1%, dry curd, or a combination)
3 eggs OR 1/2 cup egg substitute or egg white
¼ cup soy protein isolate (you cannot use whey isolate)
OR whole bean flour OR channa (chick pea) flour
1 tsp butter extract (optional)

~  Place cottage cheese in food processor and process until very smooth
~  Add eggs and extract, process until well mixed
~  Add isolate or flour and process until extremely well combined
~  Spray non-stick pan with veg. spray, spoon in mixture leaving lots of space for it to spread.
~  Cook on medium-low until golden and no longer glossy on top, flip over and cook until golden
~  Remove from pan and continue batches until done.  Make sure to spray the pan each time.
**  This mixture does not puff like normal pancakes.  Your end result will be flatter and more tortilla-like.
**  You can add Splenda and vanilla to make sweet ones, or garlic and onion or herbs & spices for savory ones.  I tend to make double-batches of the basic recipe then I can do whatever I like with them.
**  They freeze well, but usually don’t last that long!!

Serving suggestions:
~  They will become crispy if you put them in a toaster oven at 250 degrees, but watch carefully because they will burn easily.
~  Make a paste of cinnamon, Splenda, butter extract, & sf caramel syrup for ‘cinnamon toast’.
~  Spread with peanut butter and roll around ½ a banana.
~  Make dollar-sized ones and spread with your favorite low-fat cream cheese, bruschetta, egg salad, or use for any kind of appetizer base.
~  Use as a ‘crust’ in muffin cups for appetizer recipes instead of wonton wrappers or phyllo dough.
~  Make burger-sized ones for sandwiches, quesadillas, or mini pizzas.
~  Make large ones for tortilla-like roll-ups or fruit roll-ups.
~  Use them in place of lasagne noodles or cut into shreds and put pasta sauce on them.

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