Cottage Cheese Pancakes
Cottage Cheese Pancakes - Protein breakfast in a class of its own. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Cottage cheese with its high protein content delights figure-conscious people and athletes alike, because the nutrient prevents cravings and supports muscle building.
Instead of strawberry puree, the cottage cheese pancakes can also be served with another fruit garnish: A colorful seasonal fruit salad or apple or pear compote spiced with cinnamon in autumn also go well.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- ½ organic lemon
- 14 ozs Cottage cheese
- 3 eggs
- 1 tsp Vanilla
- 4 ozs whole spelt flour
- 2 tsps Baking powder
- 2 Tbsps Raw cane sugar
- 1 pinch salt
- 2 tsps butter
- 18 ozs Strawberries
- 4 Lemon balm
Preparation steps
Rinse lemon half, pat dry, finely grate zest, and squeeze juice. Mix both with cottage cheese, eggs and vanilla. In another bowl, mix flour with baking powder, 1 tablespoon sugar, and 1 pinch salt and add to cottage cheese. Mix everything thoroughly.
Bake a total of 8 small pancakes one after the other. To do this, heat 1 tsp of butter in a large frying pan. Pour in 4 blobs of batter and bake over medium heat for 3-4 minutes per side until golden brown. Use up remaining batter in the same way.
In the meantime, clean and wash the strawberries, cut 1/3 of them into small pieces and set aside; puree the rest with the remaining sugar. Wash lemon balm, shake dry and pluck off leaves.
Drizzle cottage cheese pancakes with strawberry puree, top with remaining berries and garnish with lemon balm.
