Low-carb cheese and coconut flour pancakes served with homemade wild blueberries compote and roasted hazelnuts.
When it comes to breakfast, I am not big fan of cereals. Maybe they taste is good but I just think they are not very nutritious and they do not fill me up for long. After half and hour I am thinking what can I eat next. Not to mention all the sugar and additives. Do not get me wrong, I love sugar and have a sweet tooth but I simply think there are better options for breakfast. For example, these low-carb, super filling and tasty cottage cheese and toasted coconut pancakes.
How to make cheese and coconut flour pancakes
Actually, I do not know if I should call these pancakes as they have completely different consistency from a standard pancake. My version of pancakes is more dense. The batter is thick and you have to use your hands to shape pancakes.
They are pretty effortless to make to be honest. Just mix all the ingredients together into a pancake ‘dough’. Then shape it into discs. I would shape them smaller as they will be easier to flip on the pan. Then warm up oil until hot and fry them for few minutes each side.
Soften blueberries on a pan and toast hazelnuts. Serve hot and enjoy.
What do cheese and coconut flour pancakes taste like?
These pancakes are very good. They may be an acquired taste for some people. But for somebody who is on a low-carb diet or want to eat grain free and sugar free food, they will be great. The coconut flavour is very mild and they are not very sweet.
I would suggest serving these pancakes with a fruit compote or yoghurt or both! In my opinion these pancakes should be served with something ‘wet’ to balance the density.
Packed with protein, low in sugar and carbs and just few of these will keep you going for hours!
I had so much energy after eating 3 of these pancakes that I cleaned the whole house and I am not kidding! It is just a shame my better half made a mess again. I think I will serve this pancakes to him for breakfast next time.
If you are looking for more low-carb recipes, I can recommend you the following:
Butternut squash with feta and tomato mousse
Click this link to see all my low-carb recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Ingredients
Instructions
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Toast coconut, let it cool.
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Toast hazelnuts separately and let it cool.
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Prepare frying pan with oil.
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In a medium bowl mix together cottage cheese, coconut flour, toasted coconut, xylitol and eggs.
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The mixture should be quite thick and you should be able to form some sort of discs (patties).
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I have made 9 discs from the whole batter and the weight of each disc was approximately 50 grams. Do not make it to thin as they will break while turning.
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Heat up the oil and place pancakes on the pan.
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Fry each pancake for few minutes on each side, be delicate while flipping as the pancakes may break.
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In a small pan, add blueberries and cook them for 10 min until they soften.
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Serve your blueberries and chopped hazelnuts.
Note
Tips:
- The batter is not typical pancake batter, it is thick.
- Pancakes are nit fluffy, they are more dense and very filling - 2 or 3 should be enough for 1 person.
- These pancakes can be stored in the fridge and reheated or if you want you can freeze them.