Low Carb Cottage Cheese Pancakes
These Low Carb Cottage Cheese Pancakes should be your best satisfying protein breakfast. They perfectly fit in your weight loss diet filling your body with micronutrients like calcium, vitamin B12, riboflavin and lots of other essential nutrients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 2 cups (300 g) dry curd cottage cheese, 0.4%
- 1 lg egg
- 2 tbsp rice flour, plus about 1 tbsp. more for dredging
- ½ tbsp baking powder
- 1 tbsp raisins
- 3 tbsp stevia or 0 cal. sweetener, to taste
- 1 tbsp vanilla extract
- 1 tbsp coconut oil or oil of choice, for frying
- Maple syrup
Throw the cottage cheese and the egg in a blender and mix until slightly smooth.
Get a bowl and replace the cheese from the blender, add 2 tbsp. of rice flour, raisins, sweetener, vanilla sugar, and baking powder. Mix all the ingredients well.
Add 1 tbsp. of rice flour to a small plate. Take a heaping tablespoon of the cheese mixture into your hands and make a little ball. Place the ball into the plate with the flour and press the ball on the top to make a nice round form. With hands, remove excess flour and set aside your pancake. Repeat this process until the cheese mixture is gone.
Heat a nonstick skillet over medium heat, brush lightly with oil.
Once the skillet is hot, place the pancakes directly into the skillet.
Saute until golden brown, about 2 minutes each side.
Transfer to a plate, serve with your favorite toppings and enjoy!
|Calories (per 100 g): 165 cal
||Calories (per 1 pancake): 74 cal
|Fat: 3.3 g
||Fat: 1.5 g
|Carbohydrates: 14.8 g
||Carbohydrates: 6.7 g
|Protein: 17.3 g
||Protein: 7.8 g