Sweet, fluffy and thick, these American style pancakes are gluten free, dairy free and suitable for vegetarians. You can serve them with different topping such as maple syrup, golden syrup or honey, or with a handful of fresh berries or splash of fresh cream.
Growing up pancakes were a traditional breakfast I ate at the weekends. I loved staying with my grandparents and always looked forward to those sweet and delicious pancakes granny used to make in the mornings. Since then times have changed as I am no longer a child and my grandparents are no longer with us. But the memories of those weekends and the time spent with my grandparents, I will remember forever.
Pancakes aren’t just for breakfast. You can even serve these up for dinner, dessert or afternoon tea. So whenever or however you serve your pancakes, I hope you love them!
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
“Happiness is … having pancakes for breakfast.”
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Cottage Cheese Pancakes with Berries
Ingredients
- 3 Eggs (medium)
- 2 tbsp Brown sugar
- 150 ml Soya milk
- 150 g Cottage cheese
- 100 g Gluten free white flour
- 1 tsp Gluten free baking powder
- 1 tbsp Vanilla extract
- ⅓ Lemon zest
- Pinch of salt
- Extra virgin olive oil (for frying)
- 2 tbsp Icing sugar (for dusting)
- 100 g Mixed berries (for garnishing)
Instructions
- Whisk together the eggs, sugar and soya milk. Then add the cottage cheese, gluten free flour, baking powder, vanilla, lemon zest and a pinch of salt.
- Heat a large non-stick frying pan over medium heat. Coat with olive oil. For each pancake, spoon 2 to 3 tablespoons of batter and pour in the pan.
- Cook until bubbles start to form, then flip the pancake over and cook the other side until golden. Repeat cooking the remaining batter.
- Dust some icing sugar on the top and garnish with fresh berries. Or serve with maple syrup, honey, jam or fresh cream (optional).
- Bon Appetit!