These pancakes are a
delicious high protein –
low carb breakfast
1/2 cup low-fat cottage cheese
1/4 cup whole wheat flour
2 teaspoons baking powder
2 tablespoons Chia Seeds
1/4 cup Xylitol or Erythritol
or 2 teaspoons stevia powder
1 teaspoon vinegar
1/4 cup milk or enough water
or milk to make batter consistency.
Grease griddle or fry pan with a little extra virgin
coconut oil before each pancake.
Drop about 1 heaping tbsp. per pancake onto griddle
on medium heat.
Let bottom get golden brown, with bubbles on top.
Then flip and cook other side.
For our favorite topping, we use:
1 cup Greek yogurt, sweetened with
1-3 teaspoons xylitol or erythritol (to taste)
1 c. sliced strawberries or raspberries
(sweetened to taste with erythritol or xylitol or truvia)
These may be served in layers as in picture, or
combined in bowl for each person to add as desired.
I do not grind the chia seeds as I mix the batter the night
before for the next a.m. to give the chia seeds time to
absorb moisture. But even if you cook them right away,
the chia seeds do not need to be ground.
This makes about 9 pancakes – 2-3 servings
The link above is best source I have found for purchasing
Chia Seeds online. This is a family owned company that
has been operating online since 2007 and has sold over
350,000 pounds of chia seeds. When you open the bag,
you may smell a slight oily smell, but there is no taste
and these seeds do not get rancid. They may be stored
at room temperature for over 1 year!