Breakfast pancakes (GF)

I’m a huge fan of Jane from Copenhagen Kitchen. She is all about LCHF and makes the most amazing dishes. Try out these fantastic gluten free pancakes 6-7 PANCAKES

  • 2 whole eggs
  • 2 eggwhites
  • 100 g cottage cheese
  • 0,5 teaspoon baking powder
  • 0,5 teaspoon ground vanilla
  • 0,5 teaspoon cardamom
  • 2 tablespoons (Fat-Reduced) Coconut Flour
  • 1 pinch of salt
  • coconut oil or butter for frying

Please note that these pancakes contain no sugar or sweeteners. The coconut flour adds a bit of a sweet taste to the pancakes but if you prefer a sweeter version, you can add 1-2 tbs sweetener of your choice.

In a bowl whip eggwhites until stiff. Save the yolks in a glass container in the fridge and add them to your omelet tomorrow morning.Blend cottage cheese with the two whole eggs using your Bamix/immersion blender and add vanilla, cardamom and baking powder to the blend. Mix the cottage cheese/egg blend into the stiff eggwhites and add the coconut fibres. Mix until there are no lumps. Melt coconut oil or butter in a skillet and pour the batter onto this little by little. Let them fry for 1-2 minutes and then flip.Repeat till there’s no batter left.

Serve with vanilla cream and fresh berries. VANILLA CREAM

  • 100 g mascarpone
  • 2 tablespoons heavy cream
  • zest from 0,5 organic lemon
  • a few drops of stevia (optional)

INSTRUCTIONS Combine all ingredients in a small bowl Mix them well together using a fork or a spoon.