Adapted from Food Bridge’s Cottage Cheese Pancakes.
“What can I eat for breakfast?”
That’s one of the most frequently asked questions we get from our low carb readers. When toast, bagels, fruit, and cereal are all off the breakfast list, what’s a low-carber to do? Bacon and eggs 7 days a week? Not for us. While we’re big fans of breakfast salads, we know most people aren’t. And there’s not always time to prepare a salad in the morning, anyway. Plenty of days after a long run, when I have nothing else, I eat a container of cottage cheese. It fills me up, but it’s a bit lacking.
So when I came across a recipe for cottage cheese pancakes, I was intrigued. A whole new way to eat breakfast! The original recipe calls for flour, but I swapped it for almond flour and made a few adjustments to make it low carb and gluten-free. The result is delicious. And every few days I hear Jess politely suggesting I make cottage cheese pancakes. I can’t say I mind. Even if you don’t count your carbs, cottage cheese pancakes make an excellent and nutritious breakfast.
- 2 cups cottage cheese
- 1-1½ cups almond flour
- 1 teaspoon baking powder
- 2 large eggs
- Salt to taste
- Butter for frying
- Mix the cottage cheese and eggs together. Add the baking powder, salt and almond flour to form a thick batter. It should not be runny.
- Melt butter in an 8” nonstick frying pan and add two tablespoons of batter. (Don’t put in too much or the pancake will burn, and fry pancakes individually.)
- As the batter heats it should spread to cover the entire pan. Fry for approximately 3 minutes, until the batter seems cooked through and the pancake doesn’t stick to the pan. Flip and cook for another minute.
- The result should be a pancake brown color on one side and lighter on the other.
- Serve warm.