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.