Tag: pancakes

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Fluffy Yogurt & Cottage Cheese Pancakes with Oat Flour

3 cottage cheese and yogurt pancakes served with raspberry jam

This recipe for yogurt and cottage cheese pancakes with oat flour is surprisingly so satisfying. It doesn’t weigh you down in the morning, or leave you still wanting more. They are naturally gluten-free – even if you like wheat it is good to mix up your carbs!

Have you ever bought cottage cheese thinking, this is a good idea for the family, but then struggled to figure out how and when to use it? When I was little I remember my mom feeding me cottage cheese. I can’t remember what she had me eat it with. I don’t mind eating on its own as a small snack. Sometime I sprinkle sunflower seeds and tart cherry syrup on it. Other times just have a spoonful at a time. I tried mixing it into a salad once. It was ok but my coworkers look at me like I was crazy. And your husband, might do the same when you tell him he’s getting cottage cheese pancakes for breakfast. But he will probably thank you later for the excellent boost of protein to start his day.

These are also a great way to enjoy pancakes, without the starchy guilt. Add a dash of dark organic maple syrup. Yumm!!! They are also a great way to get protein in your diet without making your whole family eggs for breakfast (our usual).

I am 4 months pregnant so I am on a mission to get my most important nutrients… calcium, protein, and iron. This recipe is very rich in calcium and protein. And the egg yolks are a good source of iron but of course, calcium inhibits iron absorption so for dinner I’m having sausage and lentil stew – no dairy!

This recipe for cottage cheese and yogurt pancakes is also really quick to make. I whip it up in the morning while I am waiting for my coffee to brew. Then, I let it sit while I sneak in a quick work out. When I return to it 30 minutes later it is pleasantly producing a few air bubbles ensuring that it will fluff up a little bit.

I hope I have convinced you these are worth trying. I found the recipe and it took my a while to build up to making them. I waiting until my cottage cheese was right at it’s “Best buy” date staring me in the face. And told my husband, I don’t care what you think I am trying this concept. Lol. He couldn’t get enough. And I found him talking about them a few more times throughout the day.

stack of yogurt and cottage cheese pancakes

Yogurt and Cottage Cheese Oat Pancakes

This is a marriage between Greek yogurt pancakes, cottage cheese pancakes and oatmeal. Packed with protein, gluten-free and delicious.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 7 3-4 in diameter pancakes
Calories

Equipment

Ingredients
  

Wet ingredients

  • 1/2 cup low fat cottage cheese
  • 1/2 cup full fat Greek yogurt
  • 2 medium eggs beaten
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1-2 tbsp coconut oil for cooking

Dry ingredients

  • 1 cup oat flour about 1.25 cups blended into powder.
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2-1 tsp cinnamon optional

Instructions
 

  • In medium bowl, whisk eggs, add yogurt, cottage cheese, vanilla, maple syrup and stir well
  • In blender, blend 1.25 cup quick oats (to achieve 1 cup oat flour). Add salt, baking powder, and any spices.
  • For extra fluff, let pancake batter sit for 10-30 minutes depending on your timing.
  • Heat large pan on med-low heat. Melt 1 tsp coconut oil.
  • Add pancake batter about 1/4-1/3 cup or so at a time, and with a spoon gently round out the pancake a little. I do about 3 or 4 per pan so I have room to flip.
  • After about 1 minute, gently pry a stiff spatula under the pancake loosening it from the pan. After about another minute or 2 add more coconut oil as you flip the loosened pancake over to brown the other side.
  • Let that side cook for a minute or 2, and loosen it again. Wait until it is golden brown (you want to give the egg time to cook). Transfer to toaster oven on about 300°F until other pancakes are done.
  • Serve with jam, maple syrup, butter or just snack on them plain.
Tried this recipe?Let us know how it was!
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Buckwheat spelt pancakes with sunflower seeds and bananas

These pancakes are made with HEALTHY HEARTY STUFF. When served  to Adam’s nephew, he gasped, “how did you make these taste so good?!” It’s true they are really quite yummy.

This pancake recipe highlights buckwheat, which is a highly nutritious and gluten-free cereal also referred to as kasha. It has numerous health benefits. For example, it contains rutin, glycoside, that has been shown to strengthen capillary walls and improve circulation.  It also contains all eight essential amino acids, thus is high in protein.  Buckwheat also has a lot of fiber, B vitamins and is shown to regulate glucose levels which is helpful for controlling diabetes.

This recipe uses coconut butter milk instead of buttermilk, (or milk substitute made by blending coconut butter and water), honey instead of sugar and is topped with sunflowers for added protein and banana for some fruit vibes!

Buckwheat pancakes with sunflower seeds and bananas

Servings: about 6-8 pancakes, ~5 inches in diameter

Equipment: frying pan and blender if making coconut butter milk

Ingredients:

  • 3/4 cup buckwheat flour
  • 1 1/4 cup flour (I use spelt, but you could try using gluten-free flour mixes, or another mild or complementary flour like coconut, or almond)
  • 2 tsp baking powder
  • 3 tablespoons melted butter
  • 2 organic eggs, beaten
  • 2 cups coconut butter milk (blend heaping tablespoons of coconut butter into water at room temp)
  • 1-2 tablespoons honey
  • 1 teaspoon salt

Steps:

  1. Combine wet ingredients and stir
  2. Combine dry ingredients and stir
  3. Stir dry into wet and combine but not over stir, batter shouldn’t be too thin, less runny than cake or brownie batter but not thin. Think about the batter for the box-kine pancakes. If too thin add a little more flour until thickens up a bit
  4. Let rest for 30 minutes or so for best results
  5. Heat pan on medium to medium high depending on stove top
  6. If using non-stick you just add a little butter or coconut oil. Otherwise with stainless steel, use a significant about so that it cover the pan and the pancake will not burn. This is always the hardest part about pancake.
  7. Cook on one side, add sliced banana and sunflower seeds, check bottom when it begins to brown and when top begins to bubble a little flip. Turn down heat if necessary. You want it to cook inside before it burns on the outside : ) About 2 minutes per side.
  8. Eat alone or serve with jam or maple syrup  : )

 

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Simple Buckwheat Pancakes with sliced banana

This recipe gives buckwheat pancakes a the good reputation they deserve.  I made them for Christmas morning for my sweetie and his parents. Although they were my first experimentation with buckwheat, ever, they came out really yummy and hearty. I made silver dollar sized pancakes, and everyone ate them until they were gone! Topped with a little bit of pure maple syrup from the Catskill Mountains in New York and a little bit of organic butter and they were delicious and filling. Next time I’ll try adding some mac nuts or berries.

Recipe for Buckwheat Banana Pancakes

Ingredients:

  • ½ cup buckwheat flour
  • ½ cup organic white flour
  • ½ cup oatmeal
  • 1 cup milk (we use coconut butter blended with water to make a sort of coconut milk substitute)
  • 1 egg
  • 1 tablespoon baking powder (aluminum-free)
  • 1 tablespoon + pure maple syrup for in the pancakes plus more for eating after
  • 3 tablespoons coconut oil
  • sliced bananas

Steps:

  1. Mix together the dry ingredients
  2. Mix together the wet ingredients
  3. Add the wet to the dry and stir gently
  4. Then, heat coconut oil in a pan on medium to medium high when oil starts to get hot add the pancake batter.
  5. Add sliced bananas to the top of the pancakes
  6. Leave it until it starts to bubble and then flip over and cook for another 3 or so minutes
  7. Serve warm with butter, coconut oil and maple syrup.