COTTAGE CHEESE PANCAKES
These pancakes are made without using one of my homemade bake mixes (my favorite is the Gluten-Free Low-Carb Bake Mix 2). I am working on providing alternatives to using the bake mixes in my recipes, as not everyone wants to make them, although leftovers are so good for breading meat, fish and vegetables.
I enjoyed these pancakes alongside some scrambled eggs and also another day I nuked them to warm them up and drizzled with low-carb syrup, rolled it and stuffed with grated Monterey Jack cheese. Yummy if you want a sweet/savory pancake experience. These are substantial and especially delicious served in this way.
Cottage cheese has some surprising health benefits. Many of them contain probiotics (check the label) and, of course, cottage cheese is high in protein. If you don't have enough protein for breakfast, your body will crave it and force you to eat and eat later on until you get enough protein. I was once told a story about the Buglere tribe in Panama. They literally live off bananas, but eat a truck-load of bananas each day, as they have very little protein in them.
Cottage cheese helps prevent osteoporosis due to the calcium content, plus, of course, that means it is good for tooth health as well.
Make sure that the cottage cheese you buy has small curds. It is genius to add cottage cheese to pancakes as it packs such a powerful protein punch! If your cottage cheese has big chunks, you could try blending the mixture instead of simply mixing all the ingredients together in a bowl.
Of course, talking about protein, the 4 eggs used in this recipe will add to that, plus some in the almond flour.
Keep leftovers in the fridge. I would not recommend freezing these.
The carbohydrates may seem a bit high but these are large pancakes and all good carbs!
I used extra-light olive oil for frying these pancakes and used a good nonstick pan, but even so, I use more oil in between making these. These are fairly large pancakes.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
11/2 cups small-curd cottage cheese (375 mL)
11/4 cups almond flour (300 mL)
1 tbsp baking powder (15 mL)
1 tbsp oat fiber (15 mL)
4 large eggs, fork beaten
Liquid sweetener to equal 1/4 cup sugar (60 mL)
1 tsp vanilla extract (5 mL)
Instructions:
In
large bowl, combine cottage cheese, almond flour, baking powder, oat fiber,
eggs, liquid sweetener and vanilla extract.
Mix well.
Heat
up a large nonstick frying pan with light-tasting olive oil, over medium-low
heat. Using a scant 1/4 cup
(60 mL) amount {closer to 3 tbsp (45 mL)}, drop the pancake batter onto hot
frying pan. Fry them until golden brown
and using a spatula plus a fork (fork the pancake lightly and slide the spatula
under the pancake) to stabilize the pancake, turn the pancakes and fry until
golden brown on the other side as well. Be prepared to turn the heat down
really low to prevent the pancakes from becoming too dark. Pile the pancakes on
a dinner plate as they are finished cooking.
Yield: 17 pancakes
1
serving
80.8
calories
5.8
g protein
5.5
g fat
1.4 g fiber
2.0
g net carbs
More PANCAKE recipes you may enjoy:
Blueberry Maple Cream Cheese Pancakes
Chocolate Chip Cream Cheese Pancakes
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