Savory Cottage Cheese Pancakes With Indian Spices Cauliflower And Carrots Food

COTTAGE CHEESE PANCAKES WITH INDIAN SPICES

Steps:

• Place the cottage cheese in a sieve and drain for 15 minutes
• Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
• In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
• Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
• Beat the egg whites to stiff but not dry peaks and gently fold into the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot

EASY HEALTHY COTTAGE CHEESE PANCAKES

Steps:

• Combine the first four ingredients, and spray griddle with cooking spray.
• For each pancake, pour 1/4 cup of the mixture onto the hot griddle.
• Flip when the first side is golden, then remove from heat when the other side is golden. Serve.

SAVORY FILLED COTTAGE CHEESE PANCAKES

Steps:

• Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
• Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
• Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.