Cottage Cheese and Nutmeg Pancakes

Made differently from : Deborah Madison - Vegetarian Cooking for Everyone
Makes 12 4-inch pancakes
Ingredients :
- 2 organic free run eggs separate
- 1 cup of low fat buttermilk
-  1 cup of light cottage cheese
-  4 tablespoons of organic canola oil
-  1 teaspoon of organic vanilla
-  1/2 teaspoon organic ground nutmeg
-  1 tablespoon of organic granulated sugar
-  1/2 teaspoon of aluminum-free baking soda
-  1 cup of organic whole wheat pastry flour

Whisk egg yolks and buttermilk in a bowl. Stir cottage cheese, oil and vanilla. Add dry ingredients and stir just enough to combine. Beat egg whites until they form soft peaks, then fold into the batter. Drop a 1/4 cup of batter onto a lightly oil skillet or griddle over medium heat (med-high heat on electric griddle) cook until bubbles appears, flip and cook for 30 seconds to a minute. Give a stir before each serving to make sure the batter stays well combine. Serve with a fresh peach, raspberries, blackberries or blueberries and maple syrup.