Cottage Cheese Pancakes
Cottage Cheese Pancakes
Low-carb
I was curious about how a full-fat cottage cheese recipe from the Cowgirl Creamery and Bette’s Oceanview Diner could yield such light and tasty pancakes. I set about to lower the sugar and white flour impact of these delicate delights. Pleased that this rendition yielded the same lightness without the glycemic index spike. These fluffy, light pancakes seem to float off the griddle onto the hungry party's plate.
ONWARD:
I set about to lower the carbohydrates by switching out the sugar and all-purpose flour and then adding in a touch of lemon zest. If you are not familiar with Swerve confectioner’s sweetener you may be pleasantly surprised that it is made from all-natural fruits, starchy root vegetables, and no artificial ingredients. It can be used one-to-one as a substitute for sugar. Best yet it has no bitter aftertaste. The coconut flour is low in carbohydrates and high in fiber. Also, goat’s milk is lower in carbohydrates than cow’s milk and safe for even diabetics. Low-carb never tasted so good. Make them small and easier to flip as they are feather-light.
Though this pictures a 6% fat cottage cheese, 4% fat works just fine.
12 small pancakes
INGREDIENTS:
3 tablespoons coconut flour
¼ teaspoon kosher salt
1 ½ teaspoons Swerve Confectioner’s sweetener
3 room-temperature eggs, separated
¼ cup whole goat’s milk
¾ cup full-fat cottage cheese
1 teaspoon zest from one-half a lemon
Avocado oil for the griddle
Berries and Swerve as a topping
DIRECTIONS:
1. In a small bowl whisk the coconut flour, salt and Swerve together. Preheat a griddle to 350°F or a cast-iron skillet over medium heat.
2. Separate the eggs into two large bowls, one for yolks, one for whites.
3. Whip the egg yolks until lighter in color and thicker. Slowly whip in the milk. Then fold in the cottage cheese and lemon zest. Stir in the flour and sweetener mixture.
4. Whip the egg whites until stiff but not dry. Gently fold into the egg yolk mixture.
The egg whites are stiff but not dry (still wet looking).
5. Generously oil the griddle and place scat one-fourth cups of batter an inch apart as they will spread slightly. Cook until bubbles form on the surface and brown on the underside and flip to do the same on the other side. They will deflate somewhat after being removed but will still be quite light.
Bubbles breaking on the surface.
Note: Egg whites and yolks will whip better if at room temperature. If right out of the fridge place the whole eggs in a bowl of hot tap water for five minutes before separating and whipping.
In place of syrup, use Swerve lightly dusted berries for a natural topping.
Cottage Cheese Pancakes
ingredients:
- 3 tablespoons coconut flour
- ¼ teaspoon kosher salt
- 1 ½ teaspoons Swerve Confectioner’s sweetener
- 3 room-temperature eggs, separated
- ¼ cup whole goat’s milk
- ¾ cup full-fat cottage cheese
- 1 teaspoon zest from one-half lemon
- Avocado oil for the griddle
- Berries and Swerve as a topping
instructions:
How to cook Cottage Cheese Pancakes
- In a small bowl whisk the coconut flour, salt and Swerve together. Preheat a griddle to 350°F or a cast-iron skillet over medium heat.
- Separate the eggs into two large bowls, one for yolks, one for whites.
- Whip the egg yolks until lighter in color and thicker. Slowly whip in the milk. Then fold in the cottage cheese and lemon zest. Stir in the flour and sweetener mixture.
- Whip the egg whites until stiff but not dry. Gently fold into the egg yolk mixture.
- Generously oil the griddle and place scat one-fourth cups of batter an inch apart as they will spread slightly. Cook until bubbles form on the surface and brown on the underside and flip to do the same on the other side. They will deflate somewhat after being removed but will still be quite light.
NOTES:
Calories
54.50Fat (grams)
3.52Sat. Fat (grams)
1.11Carbs (grams)
1.91Fiber (grams)
0.19Net carbs
1.72Sugar (grams)
0.95Protein (grams)
3.65Sodium (milligrams)
114.95Cholesterol (grams)
49.37