Quick Pancakes
Provide solid protein and moderate satiety from eggs and cottage cheese, while almond and coconut flour keep the texture low carb without regular flour. The flavor stays mild, lightly sweet, and neutral, so these pancakes work well for breakfast or as a simple sugar-free dessert.
Mix the eggs (2), cottage cheese (100 g), olive oil (30 ml), and erythritol (10 g) until smooth. Add the almond flour (40 g), coconut flour (10 g), and salt (1 g), then stir again until you have a thick but still pourable batter without large lumps.
Heat a dry skillet and spoon in small portions of batter. Cook the pancakes covered over low heat for 2-3 minutes on each side until they set in the middle and brown lightly on the outside.
Serve them right away while still warm. If you like, add a little butter or some unsweetened cream cheese on the side, although the pancakes are tender and pleasant even on their own.
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