Top o' the morning to ya

Happy St. Patrick's Day!

I didn't want to make a big corned beef dinner tonight so I'm making Grilled Reuben Wraps on the George Foreman grill. I'll snap some food porn later. For dessert, I made a couple of Green Parfaits 1/2 cup Pineapple Cottage Cheese, 1 Tablespoon Sugar Free Pistachio Pudding Mix, dry and a sprinkle of pistachio nuts on top. As I was making them I thought hmmm I wonder how it would taste to use this mixture in my cottage cheese pancake recipe.

What the heck let's try it.

Verdict: It rocks! I'm excited because of all the variations that are running in my head already... Sugar Free Lemon, Cheesecake, Butterscotch, Chocolate, Banana Cream.

So yeah that's not your monitor these are green pancakes.

Shelly's Pistachio Cottage Cheese Pancakes (aka Leprechaun Pancakes)

1/2 cup Cottage Cheese (or you can use 1/4 cup Cottage & 1/4 cup Ricotta Cheese)
1 Egg
3 Tablespoons Whole Wheat Flour (I use Arrowhead Mills Multigrain Pancake Mix)
1 Tablespoon Sugar Free Pistachio Pudding Mix, dry
1 Tablespoon Pistachio Nuts, shelled (optional)

Whiz in mini food processor. Spray pan with non-stick spray. Cook on low till bubbles appear, flip. Cook till done. Serve with SF Maple Syrup (I use Cary's). Makes 4 small pancakes (pictured) or 8 silver dollar size.

These are very tender pancakes so smaller is better for flipping. They won't get any style points but they taste yummy.

Oh and here's the little parfait I made that started it all...

Listening to: The Pogues "If I Should Fall from Grace with God"