Tropical Pancakes


Packed with nutrients, these rich pancakes can supercharge you with energy and provide plenty of flavor at the same time. The batter is thick, so cook these pancakes slowly over medium-low to medium heat to firm centers. Sweeten the cooked pancakes with maple syrup or a fruit syrup of your choice. Offer them with sliced fresh pineapple, chilled mango juice or papaya juice and hot, spicy tea.

  • servingServings


  • 2 large eggs
  • 1 lb. container low-fat, small-curd cottage cheese
  • 1/2 cup diced pineapple
  • 3/4 cup pineapple juice
  • 1 Tbs. vegetable oil
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch salt
  • 1/4 cup wheat germ, optional


  1. Beat eggs well in large mixing bowl. Stir in cottage cheese, pineapple, pineapple juice and vegetable oil, and mix until well blended. Stir in flour, baking powder, baking soda, salt and wheat germ, if using.
  2. Spray nonstick skillet with nonstick cooking spray, and heat over medium-low to medium heat. Drop batter by quarter cupfuls onto skillet, and cook until bottoms turn golden. Flip pancakes over, spraying skillet as needed. Remove from skillet when both sides are golden and centers firm. Cook remaining batter until used up, and serve with preferred topping.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 340
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 115 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 20 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 840 mg
  • Sugar Content: 14 g