I loved the food in Russia when we were there. I was surprised at how many delicious comforting foods there were to eat, many of which were new to me. One of our favorites, was a pancake that our hosts called "cheese cakes" I think in an effort to give them a name we could pronounce. In Russian they are called "Syrniki". They are just so good.
Cottage cheese is the main factor that makes these pancakes what they are, and gives them that moist, creamy goodness. These are a lower carb version because my waistline has been telling me I need to get back to some Trim Healthy Mama eating, and yet ….my comfort food cravings go down deep. Sooooo here is one of my starting places to satisfy both sides of this tug of war. These are a delicious, low carb, zero grain and down right satisfying pancake, and I can eat them with my sausage and egg because they work as an S meal on the THM plan. Unlike traditional pancakes which fill me up momentarily, and wear off too quickly, these pancakes satisfy; this is probably due to the high fiber content, in the coconut flour.
Cooking and baking with coconut flour can be tricky, due to the fact that it absorbs liquids like crazy, and can't be substituted measure for measure for regular flour. It takes a little working with and experimenting. The coconut has so many benefits, that I love incorporating it in a variety of ways when cooking… and I could probably do whole post on the benefits of coconuts from oil to flour… but perhaps another day. Just a final note about coconut flour, if you are counting carbs as you go, remember that the carb count in coconut flour is 2/3 fiber, so the "actual" carb count can be reduced by two thirds.
1. Place eggs and cottage cheese in blender.
2. Blend until thoroughly mixed.
5. Scoop 1/4 cup measures and pour onto a prepared pan.
6. Cook about 3 minutes on the first side and 2 minutes after you have flipped them.
6. Serve with berries or sugar free syrup if you are trying to watch those carbs, otherwise, pure Maple Syrup or honey for our family.
Creamy Cottage Cheese Coconut Pancakes
Ingredients:
Cottage cheese is the main factor that makes these pancakes what they are, and gives them that moist, creamy goodness. These are a lower carb version because my waistline has been telling me I need to get back to some Trim Healthy Mama eating, and yet ….my comfort food cravings go down deep. Sooooo here is one of my starting places to satisfy both sides of this tug of war. These are a delicious, low carb, zero grain and down right satisfying pancake, and I can eat them with my sausage and egg because they work as an S meal on the THM plan. Unlike traditional pancakes which fill me up momentarily, and wear off too quickly, these pancakes satisfy; this is probably due to the high fiber content, in the coconut flour.Cooking and baking with coconut flour can be tricky, due to the fact that it absorbs liquids like crazy, and can't be substituted measure for measure for regular flour. It takes a little working with and experimenting. The coconut has so many benefits, that I love incorporating it in a variety of ways when cooking… and I could probably do whole post on the benefits of coconuts from oil to flour… but perhaps another day. Just a final note about coconut flour, if you are counting carbs as you go, remember that the carb count in coconut flour is 2/3 fiber, so the "actual" carb count can be reduced by two thirds.
3. Pour into a medium mixing bowl, add remaining ingredients and mix well together.
4. Allow to sit for 5 minutes, to allow the coconut flour to absorb the liquids; it will thicken up a little.
Ingredients:
1 cup cottage cheese
4 eggs
1/2 cup coconut flour ( I use slightly under 1/2 cup, just loosely measured)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
Coconut oil for flying
Instructions:
A well seasoned or non-stick pan and a low heat setting are important for these pancakes, because they need to cook a little longer than you would normally cook a pancake, and will brown quickly. Also, the cottage cheese has a sticky factor to it, so having a well seasoned pan is important. Be sure it is heated fully and coconut oil is well distributed before dropping the batter onto the pan.
Instructions:
A well seasoned or non-stick pan and a low heat setting are important for these pancakes, because they need to cook a little longer than you would normally cook a pancake, and will brown quickly. Also, the cottage cheese has a sticky factor to it, so having a well seasoned pan is important. Be sure it is heated fully and coconut oil is well distributed before dropping the batter onto the pan.
- Put cottage cheese and eggs in a blender and blend together until thoroughly mixed.
- Pour blender ingredients into a bowl and add remaining ingredients.
- Stir well and allow to sit for 5 minutes. The batter will thicken while it sits.
- Put 2 tablespoons or more coconut oil into a frying pan and bring to low heat.
- Scoop 1/4 cup of batter and pour onto frying pan.
- Cook about 3 minutes on 1 side and 2 minutes once flipped.
- Serve with fresh berries, or a sugar free syrup.
Enjoy!
