Cottage Cheese Pancakes
Serves 4 persons, makes around 12 pieces
5 eggs (medium size)
275 g full fat cottage cheese
2,5-3 tbsp psyllium fibres (aka HUSK). Exact amount depends on the texture of the cottage cheese and the size of the eggs
1 tsp of Sukrin Gold Sugar or 5 Stevia drops to sweeten a little bit (you can leave the sweetener out)
A little salt
The zest of one lemon or a little less
1 teaspoon of ground cardamom
275 g full fat cottage cheese
2,5-3 tbsp psyllium fibres (aka HUSK). Exact amount depends on the texture of the cottage cheese and the size of the eggs
1 tsp of Sukrin Gold Sugar or 5 Stevia drops to sweeten a little bit (you can leave the sweetener out)
A little salt
The zest of one lemon or a little less
1 teaspoon of ground cardamom
- Put the eggs and the cottage cheese in your blender and blend for 30 seconds
- Add the dry items and the lemon zest and blend again for 20 seconds
- Ensure that fibres eventually stuck on the side of the blender gets into the batter
- Fry them on a very warm frying pan, use coconut oil for frying. Size them like a fried egg
The texture should be easy to pour out, but while you fry the first set of pancakes the batter will change a bit due to the psyllium fibres, so the last ones might be put on the frying pan with a wet spoon and be straightened a little. Serve with whipped cream,
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