Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 1 cup (225 g) low-fat cottage cheese
- 2 large eggs (100 g without shells)
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 tsp (10 ml) olive oil
- 1 large peach (150 g), diced
- 2 tbsp (14 g) sliced almonds
Method
- Blend cottage cheese and eggs until mostly smooth. Stir in flour and baking powder; rest for 5 minutes.
- Heat a nonstick skillet over medium-low heat and brush with the oil. Cook six small pancakes in two batches, about 3 minutes on the first side and 2 minutes on the second, until set through the center.
- Prepare the fruit and toppings separately. Divide pancakes between two plates and finish with the toppings.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk, Egg, Wheat, Almond. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 390 kcal · Protein 26 g · Carbohydrates 36 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.