Diet Cottage Cheese Pancakes
The recipe makes about 35 medium size pancakes, enough to feed a family of four. Ingredients can be substituted.
|400g (14 oz) of organic low fat cottage or farmer’s cheese|
|5-6 organic eggs|
|3 table spoons of organic flour (nut or gluten free flour can also be used)|
|A pinch of Himalayan salt|
|2 table spoons of organic raw sugar or substitutes|
|1 table spoon of poppy seeds|
|A pinch of cinnamon or vanilla extract (optional)|
|Organic coconut oil for cooking|
These easy pancakes are my mom’s recipe and came from Eastern Europe. Besides being simple to make, they are very forgiving, healthy, and can be modified however you want.
I start by adding cottage cheese and sugar in a mixer bowl.
You can use less sugar. You can also use honey, coconut sugar, agave extract, and anything else.
While slowly whisking, add all the eggs and a pinch of salt. Let all the ingredients get thoroughly combined, at least for a couple of minutes.
Next add your flour.
I used organic all-purpose flour, but you don’t have to, because just about anything can be used for these.
5-6 eggs will hold pancakes together no matter what flour you’ll put in. Eggs will also make this a very filling meal with plenty of protein, but without lots of extra carbs.
Once everything is mixed very well, add the extras – poppy seeds, vanilla, cinnamon, and even nutmeg.
My kids dislike poppy seeds and husband dislikes cinnamon, so I add either one or another, every other time to make sure everybody suffers equally. I myself am not a big fan of vanilla, so I almost never use it.
Finish stirring the mixture and put your frying pan on medium heat. I use electric stove and non-stick pan to make my life easier. Scoop some oil and let it get hot. I use coconut oil, but just about any oil of your preference will do. I suggest avoid using various seed, canola, and soy oil for dietary reasons.
Spoon some mixture, which will be a bit runny, into a pan and let the pancakes take round shape. Cook them for a couple of minutes on each side and put them on a plate with paper towel to absorb most of the oil.
Repeat the process until all the dough is finished. One table spoon usually equals one pancake and I fit about 7 of them in each batch.
My family likes these pancakes with sour cream, maple syrup, or jam.
I try to use a small amount of sour cream or nothing at all as they are tasty on their own.
Last week we went to a strawberry farm and picked more strawberries than we could eat, so I blended some with raw sugar and froze a few containers of this home-made jam. It’s absolutely amazing with these pancakes and has very little sugar.