Ricotta Pancakes

I'm all about easy when it comes to cooking.  So, after pouring through dozens of recipes online, this one really appealed to me.  It is a modification of the Cottage Cheese Pancakes recipe in Whole Foods For The Whole Family (LLL).

1/2 C Whole Wheat Flour (can also use rolled oats)
1 C Cottage Cheese (I used home made ricotta, you can also use tofu)
4 eggs
1/3 cup milk
1/2 t. vanilla
1 T. wheat germ (optional)--adds another 25 calories to the whole recipe, that's 1 calorie per pancake.  :)

Combine all ingredients except milk in blender, and process until smooth.  Add milk and process to make batter.  Cook on lightly greased skillet or griddle on medium-high heat until brown on each side.  Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar.

Yield: 25 3-inch pancakes, each having 31 calories, 2g protein, 2g carbohydrates, 1g fat.   

David and I really liked them, but Shiphrah just informed me that she can't eat hers (probably because it's different).  The boys are still asleep.  We'll see how big a hit they are when they get up, but if they decide they'd rather eat cereal, then all the more yummy Ricotta Pancakes for me!