Tag Archives: breakfast for the french

A (Relatively) Low-Carb Pancake, To Your Satisfaction

19 Jun

Who knew you could put 30g of protein into pancakes?

I’ve been doing the whole limited carbohydrate lifestyle lately. And while I feel healthier and more energized than ever before, it’s definitely a love/hate relationship. The hardest part for me? Finding satisfactory substitutes at breakfast time. I never used to be an “egg person” (unless part of French toast). And on its own, I find the blandness and texture of cottage cheese just offensive.

offensive

But in my quest to include lots of protein and healthy carbs in my diet, I’ve had to find creative ways to prepare and eat this stuff. I actually did grow to like eating eggs at breakfast, but I miss the sweet things. And with these cottage cheese pancakes, I think I really stumbled upon something that would make anyone happy to leave the old, flour-laden cakes behind forever!! It’s really hard to believe that a mixture of mostly eggs and cottage cheese would result in something that has the general, satisfying texture of pancakes, but I swear that it does. And they cook up beautifully just like “real” pancakes, as long as you keep them at medium heat.

Yes, Virginia, there really are 6 grams of protein in there

Cottage Cheese Pancakes

2 whole eggs, 1 egg white

1/2 c. cottage cheese (1% milkfat)

vanilla

cinnamon

1/3 c. dry instant oats**

en route to being pancakes

1. Mix all eggs, cottage cheese, and assorted flavorings together with a fork. You could also add orange or lemon peel/extract if you happen to have that; I think that would be a nice addition.

2. After you beat the cottage cheese mixture, stir the oats in and let them absorb for a minute.

3. Drop batter onto heated skillet and cook pancakes until you can tell that the egg is cooked through.

4. Serve with syrup, sugar-free syrup if you’re feeling virtuous, or heated up orange marmalade if you’re feeling French.

I used blackberries and apricot jam because I was feeling... Croatian?

** I’m a big fan of steel cut oats, and I tried using them for this recipe, but they were terrible because all the non-processed resilience that makes them so healthy also makes them stay very crunchy in a pancake. Quakers instant or anything comparable works a lot better.

photo credit 1: personal

photo credit 2:

photo credit 3: /a> also, a very instructive history of egg cups

photo credit 4: personal

photo credit 5: personal