Cottage Cheese Pancakes - Low Carb
More like thick crepes, but a good option. Top with fruit, peanut butter, etc. I have used them for low carb hotdog buns before too. Makes about 10 pancakes
More like thick crepes, but a good option. Top with fruit, peanut butter, etc. I have used them for low carb hotdog buns before too. Makes about 10 pancakes
- Carbohydrate 13.3399968835619 g
- Cholesterol 241.910677093144 mg
- Fat 16.9653426091517 g
- Fiber 6.07500008238312 g
- Protein 15.2926936458721 g
- Saturated Fat 8.76544208653324 g
- Serving Size 1 1 Serving (165g)
- Sodium 606.671550026283 mg
- Sugar 7.26499680117878 g
- Trans Fat 2.66580702152038 g
- Calories 275 calories
Step-by-step
- Heat griddle or flat non-stick pan to medium.
- Prepare the batter- mix all (except the toppings and butter for greasing the griddle ) in a blender. Blend until smooth
- Butter the hot griddle and pour allowing the pancakes to spread to about 3 1/2 inches.
- Cook until first side is golden brown, then flip and cook until also golden brown. Will take longer than regular pancakes and will not bubble in the middle like they do.
- Serve with fruit, syrup, peanut butter or plain. I have used as "buns" for hotdogs or sausage.
Many home cooks mistakenly double cottage cheese pancake batter without adjusting the blender capacity, leaving large curd lumps intact. Blending four eggs with one and one-third cups of cheese requires adequate vortex space. When scaling this preparation up or down, maintain the ratio of one large egg to roughly one-third cup of full-fat dairy. Coconut flour absorbs moisture differently than grain flours due to high fiber content. Altering batches significantly means watching consistency carefully.
- Process the batter in a blender on high speed for at least 45 seconds to break down the casein proteins completely.
- Keep the non-stick griddle temperature at medium heat, roughly 350 degrees Fahrenheit, because higher heat burns the exterior before the center sets.
- Expect a longer cooking time than traditional wheat pancakes since these do not produce surface bubbles to signal doneness.
- Store leftover cooked portions in an airtight container in the refrigerator for up to three days.
Dairy proteins coagulate around 160 degrees Fahrenheit while eggs set at slightly lower thresholds, creating a firm internal structure. Controlling thermal application prevents scorching while allowing the batter to solidify evenly.
