Eating low carb can be a challenge. I’m not a big meat-eater, especially in the mornings, so getting my belly full with enough protein (without eating copious amounts of cheese… haha.) takes some thought. I’d seen some recipes for low carb pancakes made with cream cheese or ricotta, and thought I’d give it a try with cottage cheese- less fat and more protein! They are about the consistency of crepes… I didn’t sweeten mine (I’m out of stevia!) but would next time.
Low Carb Pancakes
- 1.5 TB Cottage Cheese
- 1 Medium Egg
- Pinch Cream of Tartar
- Pinch Salt
- Extra Virgin Coconut Oil/ Oil of your choice for frying
Blend all ingredients with an immersion (hand) blender or a regular blender until the cottage cheese is pureed and you have a smooth liquid. (There will be little tiny pieces of the cottage cheese, don’t worry about those.) Heat a medium fry pan with about a 1/2 tsp of oil and when it’s nice and hot pour batter in by the tablespoon. They are a little tricky to cook because they are pretty delicate (like a crepe) but if you keep them tablespoon-sized they are easier to manage. Make sure you have enough oil in the pan, or spritz with non-stick spray in between pancakes. I cooked mine one at a time. Enjoy!