Healthy yet delicious pancakes? It can't be possible right? Well it can, and I made them over the weekend. They are gluten free, refined sugar free, AND they could be dairy free (substitution below), but the dairy in these is actually quite good for you, as long as you buy organic! The dairy ingredient is actually the secret ingredient in my pancakes: cottage cheese. Sounds strange right? Well it started with my grandma, who used to make her pancakes with cottage cheese, and I've made them that way ever since. Of course I've adapted the recipe to be a big healthier than hers was, but will always keep that ingredient. It makes the pancakes fluffy and incredibly yummy!
The recipe is simple - only 10 ingredients and takes about a half hour tops (unless you're cooking more than 3 pancakes at once). Be sure to get the real maple syrup too- that fake stuff is toxic! Begin by whisking all the wet ingredients together in a bowl - make sure they are thoroughly mixed. Next, mix all the dry ingredients together. Add the wet ingredients to the dry and mix well. Pour about 1/3 a cup size into the pan (per pancake) and cook evenly on both sides. To know when to flip the pancakes, wait until they bubble a little bit on the top. Add any type of toppings you want - blueberries, dark chocolate chips, raspberries... Enjoy!
- 1/2 cup cottage cheese*
- 1/2 cup almond milk (or any type of nut/coconut milk)
- 4 eggs (recommend cage free/organic)
- 2 teaspoons vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 tablespoon agave (or honey)
- 1 1/2 tablespoon of ground flax seed (optional)
- Large pinch of sea salt
- Coconut oil or ghee (for frying)
- REAL maple syrup
- Blueberries, dark chocolate chips, bananas or whatever you'd like for garnish
*If you want dairy free, omit the cottage cheese and do 1 full cup of nut milk
**Adapted from Frank Body