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!
Low Carb Lemon Cottage Pancakes
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- 8 U eggs
- 1 cup reduced fat cottage cheese
- 4 tbsp. coconut flour
- 4 tbsp. almond flour
- 1 tsp. lemon zest
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract
- 1/16 tsp. salt
- 4 tbsp. water (or almond milk)
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Add everything except the water to a blender. Pulse a few times until smooth and add water as needed to thin out the batter to you liking.
Heat a nonstick pan or griddle over medium high heat. Use around ¼ cup batter for each pancake. Flip once edges are cooked and bubbles begin to pop.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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