You guys, these pancakes - I am in love. Now to be honest, I pretty much love all pancakes so this isn't anything new for me, but I have been making these a lot lately. They were inspired by an older recipe from the 1950's that uses cottage cheese to create creamy, rich pancakes. Usually the cottage cheese is combined with flour, but in this recipe I replaced that with a combination of almond and coconut flour to up the fiber and protein while also lowering the carb count. If cottage cheese isn't your thing, you don't have to worry because it disappears in the recipe. You can't taste it at all and since its blended, the texture completely changes as well. But if you must, use ricotta instead. It's not quite as good nutritionally speaking, but it's delicious and doesn't require a blender since it has a smoother texture. Also I have yet to try this with egg whites, but my guess is that it would work. Let me know if you try it!
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Add your own sweetener to taste - honey, maple syrup, sugar, or agave. To keep it low carb, choose Stevia or another low carb sweetener.
