Cottage Cheese Pancakes - low carb
Ingredients
- 1 1/3 cups Cottage cheese full fat, 4%
- 3 tablespoons butter melted
- 4 eggs
- 1/4 cup Coconut Flour Can use AP flour but more carbs
- 3/4 teaspoon Kosher Salt
- butter to grease griddle/pan
- vanilla
- toppings- fruit, peanut butter, etc.
Instructions
- Heat griddle or flat non-stick pan to medium.
- Prepare the batter- mix all (except the toppings and butter for greasing the griddle ) in a blender. Blend until smooth
- Butter the hot griddle and pour allowing the pancakes to spread to about 3 1/2 inches.
- Cook until first side is golden brown, then flip and cook until also golden brown. Will take longer than regular pancakes and will not bubble in the middle like they do.
- Serve with fruit, syrup, peanut butter or plain. I have used as “buns” for hotdogs or sausage.
