We will continue to share some great LCHF recipes from Swedish chef Anne Aobadia in the coming weeks. The third recipe is for cottage-cheese mini pancakes with berries and whipped cream, pictured above.
Here's the recipe with nutritional facts:
Cottage-Cheese Mini Pancakes
These mini pancakes are a great alternative to regular LCHF pancakes if you don't tolerate nuts or almonds well. No, actually these cottage-cheese pancakes are amazing - regardless of allergies.
Ingredients
2 servings
4 eggs
½ pound (250 g) cottage cheese
2 tablespoons ground psyllium seed husk
2 tablespoons butter or coconut oilServe with
½-¾ cup (1-2 dl) blueberries, raspberries or strawberries
yogurt or heavy whipping creamInstructions
1. Blend all ingredients for the batter in a bowl with a spoon or a big fork. Let swell for 5 minutes or more.
2. Heat butter or oil in a frying pan, don't let the cottage-cheese lumps stick to the pan as they melt. Fry the pancakes on medium heat for 3-4 minutes on each side. Flip carefully.
4 eggs
1. Blend all ingredients for the batter in a bowl with a spoon or a big fork. Let swell for 5 minutes or more.
