Low-Carb Cottage Cheese Pancakes

I’m giving my body a break from wheat for a while, so I’ve been searching out lots of wheat-free recipes. I made these delicious pancakes for lunch today. The batter is thin, so they turn out almost crepe-like. If you leave out the stevia (and vanilla and cinnamon, updated 3/2), I think they could also be a great “wrap” to hold sandwich fillings, but I haven’t tried that yet.

4 eggs
1 cup cottage cheese
1 tablespoon butter, melted
1/2 teaspoon vanilla
1/4 cup gluten-free flour mixture (I used Bob’s Red Mill gluten-free all purpose baking flour)
1/2 teaspoon baking powder
approximately 1/8 teaspoon stevia powder (or 2 1/2 teaspoons sugar)
1/4 teaspoon salt
1/4 teaspoon cinnamon

Blend all ingredients in blender for 10-15 seconds. Cook on lightly greased moderately-hot skillet, flipping once, until both sides are lightly browned.


2 responses to “Low-Carb Cottage Cheese Pancakes

  1. Hey Melissa! wow I don’t know if I’d be able to take a break from wheat. although it would probably be good for my body. I have a friend who doesn’t eat wheat and sugar who feels fab.also at her house the other day I ate corn pasta. have you tried it? ItS very very good!

  2. I saw your blog title from a comment you left at Big Mama’s. I normally do not click on blog comment because I already follow so many blogs, but your tile was so great, I couldn’t pass it up. This sounds like a really neat recipe…I think I am going to try it as a lunch wrap!!Thanks.

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