Cottage cheese pancakes are a high protein, low oxalate treat for those of us who usually avoid grain products. My boys love to make cottage cheese pancakes on mornings when we aren’t rushed for time. I crack the eggs, but they can “measure,” pour, and mix the pancakes themselves. Cottage cheese pancakes are especially good for young cooks, because unlike traditional flour-based pancakes, egg-based pancakes do not need precise measurements. You can begin to teach the basics of measuring ingredients correctly, but if your kids put in too much flour or too little cottage cheese it won’t ruin breakfast. Just eyeball the amounts your kids pour in, then adjust the amount of flour, cottage cheese, or egg at the end if the consistency doesn’t seem right.
Aidan makes cottage cheese pancakes.
These pancakes pack a lot of protein, so they’re perfect for kids who won’t eat meat or other high protein foods. Paired with fresh fruit, they also make a great dinner on nights when you don’t feel like cooking a traditional meal. My boys like to eat plain, cold pancakes the next day for their snack, so we usually make a double batch.
Cottage Cheese Pancakes
4 eggs, beaten
1 cup cottage cheese
1/2 C sweet rice flour (mochi) or 1/4 C coconut flour
Dash salt
1/2 teaspoon baking soda (optional)
coconut oil, butter or ghee for frying
Mix eggs, cottage cheese, flour and salt in a bowl with a spout if possible. Heat about ½ tablespoon oil in a skillet over medium heat until it’s hot enough to sizzle. Pour pancake batter into the skillet in 1/3 to 1/2 cup portions. Cook until bubbles start to form on top of the pancakes and the underneath in golden brown (about 3 or 4 minutes). Flip the pancakes once and cook another 1-2 minutes. Serve cottage cheese pancakes with the traditional butter and syrup, or try honey, jam, fresh fruit, sour cream or plain yogurt mixed with a little syrup.
Yeild: 6-8 pancakes (recipe easily halves, doubles or triples)
*Oxalate Note: Sweet rice flour is a medium oxalate food with about 10.4 mg. oxalate per 1/2 cup. Eggs, salt and coconut oil are very low oxalate, while cottage cheese has 2.9 mg. oxalate per 1/2 cup serving and coconut flour has only 2.2 mg. oxalate per fourth cup. Each pancake has about 2 mg. oxalate per pancake when made with sweet rice flour or 1 mg. oxalate per pancake when made with coconut flour based on 8 pancakes per batch.
You can find coconut flour, sweet rice flour and coconut oil in most health stores or in the health/gluten-free section of many large chain grocery stores. You may also wish to buy it on-line. I find that buying some of my low oxalate staples on-line in bulk saves me a lot of money. The only sweet rice flour I’ve tried so far is Bob’s Red Mill and it works great in my recipes. For organic coconut flours I like Bob’s Red Mill, Coconut Secret and Tropical Traditions. All three are high quality and work well in my recipes. I usually buy whichever is the best deal at the time. For coconut oils, I am very partial to Nutiva Organic Coconut Oil. This is really a fabulous product! Spectrum also makes a quality product which is occasionally a lot cheaper than Nutiva and would be worth purchasing if you catch a super sale. Oh! And while we are talking about coconut products check out Coconut Manna by Nutiva. You will thank me forever if you try this product. I just sit and eat it with a spoon . . .
Mixing flours can also be a good compromise between oxalate and consistency. My boys like the pancakes best when I use 1/4 cup rice flour plus 2 tablespoons coconut floor. Coconut flour is still new to me and I’m still experimenting a lot, so I’ll update this if we find a better tasting flour mix.
Variation: Add ½ cup grated apple, 1/4 teaspoon nutmeg and a drizzle of honey for apple cheese pancakes. Yum! These are especially good as a left-over snack the next day. A fourth teaspoon nutmeg adds about 2.4 mg. oxalate to the recipe and a medium apple adds about 3 mg. oxalate for an additional 0.7 mg. oxalate per pancake.
Other Diets: This recipe may also be appropriate for controlled carbohydrate (especially with coconut flour), Paleo, gluten-free and vegetarian diets.
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