This is my fifth pancake recipe on my blog. Can you tell I love pancakes? This recipe was a complete experiment, that I am happy to say turned out fabulous.
I have also been experimenting a little, using Coconut Flour. I love the hearty, flavor of this flour, however, it can be tricky to work with in terms of the liquid ratio. Next part to this recipe: Cottage Cheese. Not a cottage cheese fan? Trust me, you will not even know it is there.
Years ago, when I first discovered I was Lactose Intolerant, I assumed I could never eat Cottage Cheese again. I love cottage cheese served with vegetables or fruit. It was something I really really missed. Well, I decided to just go ahead and try it. Just a tablespoon or so for 5 days. The good news: no reaction what so ever. Is this because Cottage Cheese has no Lactose in it? I do not know. I have never found any research to suggest that it does or does not contain Lactose. And in these pancakes? Deliciously hearty, and fluffy!
I also learned that Coconut is not a nut - it is a seed. Great for people who have nut allergies. Truly, I am in love with this new pancake recipe.
3/4 cup 2% Cottage Cheese
3/4 cup milk - I used Soy Milk
2 large eggs
1 Tblsp. Grape seed Oil
1/2 cup Coconut Flour
1/2 cup Tapioca Starch
1 tsp. Baking Powder
2 Tblsp. sugar
Add the cottage cheese to a food processor, and begin to blitz up. Then add in the milk, while keeping it running. Add the eggs in one at a time, and the grape seed oil. Process until completely smooth.
In a medium bowl, mix up the dry ingredients, then add the wet to the dry, whisking well to combine.
Heat up a non-stick pan on medium heat, with a drizzle of Grape Seed oil. Ladle a good sized amount of pancake batter to the pan. Once the batter bubbles up nicely, flip and cook the other side.
The next thing I learned? Do not try to eat two of these babies....I was stuffed! Can't wait for breakfast tomorrow!