Shared by Karen
Cottage cheese is trending these days, and the primary way it is used is by putting it in a blender of some kind and whipping it to make it smooth and creamy. Karen says these pancakes are even better than the ones made with cream cheese and have more body. She chose to pour the batter into some silicone tart molds and placed them in the air fryer! Smart thinking, no exhaustive flipping. 😃 But of course, you certainly can make them the traditional way. You can serve these with sugar-free maple syrup, or Karen likes to make her blueberry jam to serve with them. So enjoy your pancakes in a great new way! 🥞
Here’s what Karen had to say about the cooking process. 😊
I made cottage cheese pancakes on Sunday because cottage cheese seems to be the “in” cheese now. Unfortunately, I am the world’s worst pancake cook, so I redid the recipe tonight using my Ninja Foodi on air bake, 325 for 13 minutes. I used silicone tartlet pans. I made half of the recipe, which made four pancakes/tartlets. The recipe shows three carbs per pancake, but I only used 1/4 cup of almond flour, which might bring it down to one carb. Mixing the cottage cheese with an immersion blender thickened the batter nicely. I also topped it with cinnamon before baking.
It’s thick enough to cook on the stovetop for those who are not griddle-challenged like me. Top it with a little Sugar-Free Log Cabin or homemade sugar-free blueberry jam.
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