These low fat cottage cheese pancakes contain only 79 calories and 1.3g fat! They are an ideal hot breakfast for the weekend, brunch on Sunday or a nice treat for guests.
It’s an ideal breakfast for the entire family, and presents really well for guests too.
A nutritional guide is at the bottom of this post.
¾ cup plain flour
¾ tsp baking powder
¼ tsp bicarbonate of soda
¾ cup low-fat cottage cheese
1 tbsp oil
2 tbsp fresh herbs
Tomato to serve
Sweet Chilli Sauce to serve
Fresh herbs to garnish
Serves 4. Makes 12 pancakes
Whisk egg-whites until soft peaks form.
Sift the flour, baking powder and bicarbonate of soda into the bowl (the original recipe says this should be done in a separate bowl to the egg-whites. I’ve found the results to be the same if one bowl is used – less washing up!)
Add in fresh herbs and mix together then carefully fold in the cottage cheese and season.
Heat oil in a non-stick frying pan over medium heat.
Place tablespoonfuls of batter into pan and cook for 1 minute each side until golden, then remove and keep warm.Continue with remaining mixture.
Cook tomato slices in the pan with pancakes, 1 minute each slice
Serve with tomato slices, sweet chilli sauce and garnish with fresh herbs.
Find a lovely spot to sit, and enjoy!
Optional extra suggestions:
Vegetables such as grilled zucchini, capsicum or eggplant, sun dried tomatoes, caramelised onion, asparagus and spiced cauliflower all make great additions to these low fat pancakes.
Nutritional Information (1 serve):
Excludes tomato, garnish and sauces