Tropical Pancakes

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

eggs, cottage cheese, pineapple, pineapple juice, vegetable oil, flour, baking powder, baking soda, salt

Taken from www.vegetariantimes.com/recipe/tropical-pancakes/ (may not work)