Ingredients
- 80g of finely milled almond flour in 1/4 cup
- 12 cup (100g) of full-fat cottage cheese
- two huge eggs
- 1 tablespoon of unsalted, melted butter
- 1 tablespoon of sugar in granules Using Sukrin
- Vanilla extract, 1 teaspoon
- one tablespoon of baking powder
- A dash of salt
- frying oil for cooking
Instructions
- Over medium-low heat, preheat a non-skillet.
- All ingredients should be combined in a bowl using an immersion blender. If you don’t have one, you can use a food processor or even a countertop blender in its place.
- Oil the skillet that has been warmed.
- Pouring the batter into the skillet after measuring out 14 cup. Use a teaspoon or spatula to gently spread it.
- 2 minutes of cooking time or until surface bubbles appear. Flip it over when pancake turns golden brown. Heat the second side for TWO more minutes.
- Apply the leftover butter to the process once more.
- Add your preferred toppings before serving.
Nutritional Facts
Fat: 7.0 g Fat: 4.1 g
Carbohydrates: 17.9 g Carbohydrates: 10.5 g
Protein: 33.4 g Protein: 19.6 g
