Cottage Cheese Pancakes With Indian Spices Recipe

Name: Cottage Cheese Pancakes With Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (170 grams) cauliflower (florets only); 1 cup (250 grams) low-fat cottage cheese; 3/4 cup low-fat milk (1 percent or 2 percent) milk; 2 eggs, separated and at room temperature, plus 1 egg white; 1 tablespoon flaxseeds, soaked in 3 tablespoons water for 5 minutes or longer; 1 cup (140 grams) whole-wheat pastry flour; 1 teaspoon baking powder; 1/2 to 3/4 teaspoon salt (to taste); 2 teaspoons garam masala; 1 tablespoon nigella seeds; 1 cup grated carrot (150 grams); 2 tablespoons chopped chives (optional); Butter or oil for cooking

Servings: persons

6 ounces (170 grams) cauliflower (florets only)
1 cup (250 grams) low-fat cottage cheese
3/4 cup low-fat milk (1 percent or 2 percent) milk
2 eggs, separated and at room temperature, plus 1 egg white
1 tablespoon flaxseeds, soaked in 3 tablespoons water for 5 minutes or longer
1 cup (140 grams) whole-wheat pastry flour
1 teaspoon baking powder
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons garam masala
1 tablespoon nigella seeds
1 cup grated carrot (150 grams)
2 tablespoons chopped chives (optional)
Butter or oil for cooking

1
Place the cottage cheese in a sieve and drain for 15 minutes
2
Steam the cauliflower for 5 minutes, remove from the heat and chop fine.
3
Set aside
4
In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water.
5
In another bowl, sift together the flour, baking powder, salt and garam masala.
6
Stir in the nigella seeds
7
Combine the dry and wet ingredients and whisk together.
8
Fold in the cauliflower, carrot and chives
9
Beat the egg whites to stiff but not dry peaks and gently fold into the batter
10
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
11
Brush with butter or oil.
12
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.
13
These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side.
14
Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over.
15
Cook on the other side until they are nicely browned.
16
Serve hot

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces (170 grams) cauliflower (florets only), 1 cup (250 grams) low-fat cottage cheese, 3/4 cup low-fat milk (1 percent or 2 percent) milk, 2 eggs, separated and at room temperature, plus 1 egg white, and more.

Yes, Cottage Cheese Pancakes With Indian Spices falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cottage Cheese Pancakes With Indian Spices

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