Brunch

Cottage cheese pancakes with coconut flour is for Breakfast.

Cottage cheese pancakes with coconut flour takes 5 minutes to prepare.

Cottage cheese pancakes with coconut flour takes 10 minutes to cook.

Cottage cheese pancakes with coconut flour makes 2 servings.

The ingredients for Cottage cheese pancakes with coconut flour are:

4 eggs
1/2 cup cottage cheese
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons honey (optional - not included in nutrition)*
1/4 cup coconut flour

*if using the honey and tracking, track for 1 teaspoon of honey per serving in addition to the pancakes

Here is how you make Cottage cheese pancakes with coconut flour:

Put the eggs, cottage cheese, vanilla, baking powder and salt in a medium size bowl. Add the honey if using (measure it with an oiled teaspoon). Blend well with an immersion blender until smooth and creamy. Add the coconut flour and blend in. Let sit for about 5 minutes to thicken.Fry in coconut oil at a little lower temperature than for regular pancakes. Make the pancakes on the smallish size (maybe about 3 inches or so). I served them with butter and real maple syrup. Serving Size: Makes 8 small pancakes or 2 servings of 4 pancakes eachNumber of Servings: 2Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Cottage cheese pancakes with coconut flour is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 252.5

• Total Fat: 12.5 g
• Cholesterol: 377.8 mg
• Sodium: 619.2 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 6.0 g
• Protein: 21.3 g

The dietary needs meet for Cottage cheese pancakes with coconut flour is Gluten Free