Description

Imagine starting your day with a breakfast that’s as nutritious as it is delicious. These Cottage Cheese and Coconut Flour Pancakes redefine guilt-free eating with a blend of protein-rich cottage cheese and fiber-filled coconut flour. Paired with a tangy homemade berry sauce, this dish offers a burst of flavors in every bite. Whether for a busy morning or a relaxing brunch, these pancakes deliver health and taste in a delightful package.

Ingredients

Units Scale

For the Pancakes:

Cottage cheese: 150 g
Coconut flour: 25 g
Egg: 1 pc
Baking soda: 1/3 teaspoon

For the Berry Sauce:

Frozen berries: 2 cups
Lemon juice: 1 tablespoon
Sweetener to taste (e.g., 1 tablespoon stevia)

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Instructions

Prepare the Pancake Batter:
In a mixing bowl, combine the cottage cheese, coconut flour, egg, and baking soda. Mix until the batter is smooth.
Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour spoonfuls of the batter onto the skillet to form small pancakes. Cook for 2–3 minutes on each side or until golden brown.
Make the Berry Sauce:
In a saucepan, combine the frozen berries, lemon juice, and sweetener. Cook over medium heat, stirring occasionally, until the berries soften and the sauce thickens.
Serve:
Serve the pancakes warm, topped with the homemade berry sauce.

Prep Time: 3 minutes
Cook Time: 6 minutes