I think I’m broken.
I’ve lost the ability to bake regular desserts and cook regular foods. My thought process is approximately this:
If I’m craving chocolate chip cookies: “hmm I wonder if I could make chocolate chip cookies from spelt flour and erythritol!”
If I want muffins: “oh yeah let me just throw in some tofu and oatmeal–nevermind that I’m not following any recipe.”
And apparently, now the first thought that comes to mind when I want pancakes is cottage cheese. Long gone are the days of making buttermilk pancakes, although I would never turn one down if offered.
It’s honestly just plain fun to try and healthify traditional foods. Though the muffins weren’t that fun. They were kind of gross actually. Next time.
These pancakes are a rendition of my favorite oatmeal pancakes, but while I consider those pancakes snack food, these have protein and feel like a substantial meal. They’re delicious, cottage cheese and all. (I promise my tastebuds aren’t broken.)
Cottage Cheese Pancakes
Makes 1 serving (This is about 2/3 of a serving)
- ½ cup cottage cheese (I used 1%, I think)
- 1 egg + 3 tbs egg whites*
- ½ tsp sweetener (I used ½ tsp sugar-free vanilla syrup. Maple syrup or sugar works too.)
- ¼ tsp extract (I used butter extract–vanilla works as well)
- 1 teaspoon coconut flour
- 2 tablespoons oat flour**
- 1/8 tsp baking power
- Blend cottage cheese, egg, and egg white, sweetener, and extract until smooth.
- Add coconut flour, oatmeal flour, and baking powder, and blend until smooth.
- Cook pancakes at medium heat on a nonstick pan (nonstick is really important).
- Tada, you have delicious pancakes. Super easy. Top with syrup. I halved this syrup recipe and made it with raspberries.
*I keep a carton of egg whites. If you don’t, just replace with 1 egg white, or even replace with milk, honestly
**To make oat flour, grind oats in a food processor or blender until flour-y. Measure 2 tablespoons afterwards.