In our house, Sunday means BIG breakfast day after church! Everyone loves pancakes, especially me. Traditional pancakes left me with the carb high, carb crash, and carb crave cycle every time. I began trying recipes that would give me that happy pancake taste that I loved without the carb crazy cycle.
My favorite toppings are banana, walnuts, and a drizzle of honey.
The last *three ingredients* can be omitted without affecting the recipe, but I add them to bring depth to the flavor.
1 c. egg white
1 c. cottage cheese
1 c. old fashioned oats
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. lemon juice *
1 tsp. baking powder*
1/4 c. coconut flour*
***up to 1/4 cup almond milk can be added if batter is too thick***
Some cottage cheese is dryer than others and coconut flour also varies. Add almond milk, if necessary 1 Tablespoon at a time until desired pancake consistency is reached.
Combine all ingredients in a blender and blend until smooth. Cook on a griddle with coconut oil. Flip pancakes when bubbles appear and edges are slightly dry.
Often, I make a double batch and freeze them in individual portions with wax paper between each pancake. Some days I am feeding people less interested in a healthy version of pancakes. They get the old version (with a side of carb food coma) and I heat up my healthy version. We all sit down and eat breakfast together. Everyone is happy! The frozen ones also make a wonderful breakfast on the go for those weekdays that do not have time for dragging out the blender. I use them as the “bread” for a breakfast sandwich that has egg, spinach, and feta. So many possibilities! Meal planning is a key to being able to eat healthy everyday and on the run.
The recipe makes 15 pancakes with 3 pancakes considered a serving.
Also try them with our Blue Berry Sauce!
19 g. carbs
3 g. fat
17 g. protein
3 g. sugar
- 1 c. egg white
- 1 c. cottage cheese
- 1 c. old fashioned oats
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. lemon juice *
- 1 tsp. baking powder*
- 1/4 c. coconut flour*
***almond milk can be added 1 Tablespoon at a time, up to 1/4 cup, if batter is too thick***
- The last *three ingredients* can be omitted without affecting the recipe, but I add them to bring depth to the flavor.
- Combine all ingredients in a blender and blend until smooth. Cook on a griddle with coconut oil. Flip pancakes when bubbles appear and edges are slightly dry.