Recipes · Uncategorized

Day 3: Cottage Cheese Pancakes[The 12 Days of …BBB series]

Yes it is Day 3 of the 12 Days of Christmas Blood Sugar-Balancing Breakfasts (BBB) !

Today I am sharing one of my family’s favorites…cottage cheese pancakes!  Now I know a lot of you may not do dairy (I really don’t do it myself,  except on occasion).  but I also know that many of you do.  If your body can handle dairy then you NEED this recipe.

Try it.  I doubt you will be disappointed.

The original recipe came from All Recipes.com (thanks Mom for discovering it years ago!)  While it is not originally gluten free (GF), you can certainly make it that way by substituting GF All Purpose flour for the flour suggested.

Because  of the small amount of flour, these delectable little pancakes will not be as fluffy as traditional pancakes so please, don’t place those expectations on these little guys.   You will find these yummy circles of goodness to be more “crepe-like” if anything. Flat, moist and delish! They are the perfect conduit for sliced bananas, berries, cinnamon & apples or a thin layer nut butter (oh my…and then it melts into nut-buttery goodness!).

What they lack in fluff they boast in protein, which is provided from the cottage cheese (big surprise) but also the generous amount of eggs  it requires (six!).    These pancakes are great pancakes to make at the beginning of the week and eat for breakfast the rest of the week!  Enjoy!

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Cottage Cheese Pancakes

Ingredients:

2 Cups Cottage cheese

2/3 Cups Whole Wheat or All Purpose Flour (OR gluten-free All Purpose.   Almond or Rice flour can be substituted if in a pinch)

1/4 cup Oil  such as melted Coconut or Avocado (please don’t use Canola)

6 Eggs

1/2 – 1 tsp Vanilla

1/2 tsp Baking Powder

Cooking Spray or melted butter/coconut oil (for greasing the pan)

Directions:

  1. Combine Cottage cheese. flour, oil and eggs in a large bowl.
  2. Heat a large skillet or over medium heat and coat with eh cooking spray or butter/coconut oil.  Pour 1/3 cupfuls of batter onto the skillet and cook until bubbles appear on the surface.  Flip with a spatula and cook until browned on the other side.
  3. Serve immediately with sliced bananas or berries.  May be stored in the refrigerator for up to a week.
  4. HINT: These are great pancakes to make at the beginning of the week and eat for breakfast the rest of the week!

Photo Credit: Pexels. This picture is not of a cottage cheese pancakes. Yours may look different!

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