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Ingredients
- 1 cup (200g) cottage cheese
- 2 eggs
- 2 tbsp. coconut sugarÂ
- 2 tbsp. coconut oil, melted
- â…“ cup (80ml) coconut milk, carton
- 1 â…“ cup (160g) wheat flour
- 2 tsp. baking powder
- around 24 raspberries
- around 32 blueberries
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar and whisk well, then pour in the oil and milk and mix again.
Mix in the flour and baking powder until smooth mass forms.Â
Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan. Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
Flip over and cook for another 2-2.5 minutes until browned on the other side. Serve hot or cold.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
