, nutritional review by Jill Wallentin
in Recipes, Breakfast, Meal Fluffy Japanese-inspired low carb pancakes with cottage cheese
Ingredients
- 2 2 large egg yolklarge egg yolks
- 1½ tsp 1½ tsp vanilla extract
- ¼ cup (1¾ oz.) 60 ml (55 g) cottage cheese, drained
- 2 tbsp 2 tbsp almond flour
- 1 tbsp 1 tbsp whole milk
- 1½ tbsp 1½ tbsp erythritol (optional)
- 1 tsp 1 tsp egg white protein powder (unflavored) (optional)
- ¼ tsp ¼ tsp baking powder
- ¼ tsp ¼ tsp cream of tartar or double the amount of lemon juice
- ¼ tsp ¼ tsp xanthan gum (optional)
- 1 pinch 1 pinch salt
- 3 3 egg whiteegg whites
- coconut oil spray
- ½ cup (2¼ oz.) 120 ml (60 g) fresh raspberries
- ½ tbsp ½ tbsp powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C) and place a baking sheet in the oven to heat. Drain the cottage cheese in a fine-mesh sieve, gently pressing out excess liquid.
- Blend the egg yolks, vanilla, cottage cheese, and almond flour until almost smooth. Add the milk and blend again until smooth.
- Combine the erythritol, egg white powder, baking powder, cream of tartar, and xanthan gum in a small bowl. In a clean, dry mixing bowl, beat the cold egg whites and salt until soft peaks form. Gradually add the erythritol mixture and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the egg yolk mixture. Fold this mixture back into the remaining egg whites, using gentle lifting motions to keep the batter light and airy.
- Carefully remove the hot baking sheet from the oven, line with parchment paper, and lightly coat with cooking spray. Using an ice cream scoop, place four evenly sized dollops of batter on the sheet, leaving space between them.
- Bake for 4 minutes, until the surface no longer looks shiny or wet. Working quickly, add another scoop of batter on top of each pancake and bake for another 7 minutes. Gently flip and bake for another 5–6 minutes, until lightly golden and cooked through.
- Serve immediately with fresh raspberries or other berries and a dusting of powdered erythritol.
What can I use instead of egg white powder?
Egg white powder helps stabilize the whipped egg whites and gives the pancakes more structure. If you can't find it, simply omit it. The pancakes may be slightly less tall and stable, so fold the batter carefully.
What can I use instead of xanthan gum?
Xanthan gum helps stabilize the batter and retain some of the air incorporated into the egg whites. If you don't have it, you can omit it. The pancakes may be slightly more delicate and may not rise quite as high.
What can I use instead of cream of tartar?
Use ½ tsp lemon juice instead. The acidity helps stabilize the whipped egg whites.
Can I make these pancakes in a skillet?
Yes. Cook them in a lightly greased non-stick skillet over low heat. Add about 1 tsp water to an empty area of the skillet and immediately cover with a lid. The trapped steam helps the pancakes cook through without burning on the bottom. Flip carefully and continue cooking covered until set.
Why did my fluffy pancakes deflate?
The most common causes are under-whipped egg whites or overmixing the batter. Beat the egg whites to stiff peaks and fold the batter gently to preserve as much air as possible.
Can I make these pancakes ahead of time?
They are best served immediately while at their tallest and fluffiest. Like traditional Japanese soufflé pancakes, they will naturally lose some volume as they cool.
