High Protein Low Carb Cottage Cheese Pancakes

High Protein Low Carb Cottage Cheese Pancakes

This is a special Father’s Day breakfast for those who aren’t in their first two weeks of the program. These pancakes don’t taste at all like cottage cheese and are very yummy. (Notice how much better these taste and you feel when you eat these, compared to white flour pancakes!)
Serves 3-4

1 cup low-fat cottage cheese
2 T. grapeseed or vegetable oil, plus extra oil to cook in
6 eggs
½ cup almond flour (available in bulk at Rosauer’s Huckleberry’s section)
¼ tsp. salt
½ tsp. vanilla

Heat pan to medium, put all ingredients in blender and mix until smooth. Using a small amount of oil in pan, cook until bubbles start forming. Turn, cook very briefly, and remove from pan. (The batter will be very thin and only requires a short cooking time.)

Serve with a little homemade fruit sauce (recipe below), pure maple syrup or low carb yogurt and fruit. Some people love these so much that they prefer them plain, without any topping.

Low Carb Fruit Sauce

2 cups frozen unsweetened fruit (i.e., boysenberries, blackberries, peaches)
1 cup water, mixed with 1 T. cornstarch
4 T. agave syrup
Pinch of salt

Put frozen fruit in pan. Mix all other ingredients together and pour over fruit. Bring to boil, stirring occasionally. Enjoy!

Copyright David and Cheryl MacDonald, 2009