Prep Time 15m
Cook Time 15m
Ready Time 30m
Yield 12 (4") pancakes

  • 1/2 cup Pillsbury BEST™ Whole Wheat Flour
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 4 teaspoons sugar and sucralose blend for baking
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs, separated
  • 3/4 cup small-curd cottage cheese
  • 2/3 cup reduced fat milk
  • 1 teaspoon almond extract
  • 2 tablespoons Crisco® Pure Canola Oil
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
  • 1/2 cup Smucker's® Sugar Free Breakfast Syrup
Preparation Directions
  • Step 1Combine the flours, sweetener, baking soda, baking powder and salt in a mixing bowl. Beat the egg whites in a small deep bowl with an electric mixer until glossy peaks form. Combine the egg yolks, cottage cheese, milk, extract and oil in a separate bowl. Add the cottage cheese mixture to the flour mixture; fold in the egg whites.
  • Step 2Heat a griddle or large skillet over medium heat. Spray surface with no-stick cooking spray. Pour a scant 1/4 cup batter for each pancake onto hot surface. Cook slowly until bubbly; turn and cook remaining side until golden brown.
  • Step 3Combine marmalade and syrup in microwave-safe bowl; microwave 15 seconds on HIGH (100% power). Stir until well mixed. Serve warm with pancakes.
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