Description
These gluten-free pancakes are fluffy and taste like a cream cheese crepe without any of the guilt.
Ingredients
- 4 whole Eggs
- ½ cups Plain Yogurt
- 1-½ cup Large Curd Cottage Cheese
- ½ cups Almond Flour
- ¼ cups Coconut Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 Tablespoon Real Butter To Coat Pan
- 1 cup Strawberries, Pureed, To Serve
Preparation
Preheat a nonstick pan over medium-high heat.
In a medium bowl, beat eggs, add yogurt and cottage cheese. Sift in flours, baking powder and salt.
Coat the pan with butter. Using a 1/4 measuring cup, slowly pour batter into hot skillet. The batter will be thin and spread quickly so pour slowly.
Cook for 3-4 minutes on first side until bubbles cover the top. Flip pancakes over and cook 1-2 minutes more. Lower heat if necessary.
Serve with strawberry puree.
