Low Carb Cottage Cheese Pancakes

So I'm trying out different breakfasts at the moment.

I have a few clients who struggle to get the right balance of carbs, fats and protein in at breakfast time if any (naughty to skip breakfast guys!)

So these pancakes are super eay to make, cook and the beauty is you can freeze them down once they are cooled.

All you need to then is pop them in the toaster from frozen and you're ready to go!

I made these pancakes this morning...they are smaller than your average panckes but thats because I spooned out 2 tablespoons of mix into the pan. If you wanted bigger panckaes then just spoon out more mixture...i'd say 4 tablespoons of mixture would create bigger pancakes!

Cottage cheese pancakes with berry puree (GLUTEN FREE)

Makes 8 small pancakes

Each serving (4 pancakes) :

Calories: 194

Protein: 17g

Fat: 12g

Carbs: 5g

Ingredients:

2 tbsp soy flour (this is gluten free...find in health food shop or online)
1 tsp sweetner (i use granulated stevia found online)
100g cottage cheese
2 eggs beaten
½ tsp baking powder
Generous spinch of sea salt
1 tsp coconut oil (or more if the pancakes stick)
Warmed berries reduced down to make puree

Directions:

Preheat oven to 120Oc for keeping cakes warm once cooked
Beat flour, sweetner, cheese, eggs, baking powder and salt until well mixed making sure there are no lumps in the flour. I just beat the mix with a fork in a bowl.
Heat a large non stick frying pan over a meduim heat and add the coconut oil
Cook 2 tablespoonfuls of the mixture in batches
When golden underneath, flip the pancakes carefully over – they remain slightly runnier ontop than standard pancakes
Cook the second side
Keep warm in oven whilst you cook remaining batches
Serve warm with yogurt or warmed berries or sugar free syrup