Makes: 8 | Prep: 10 mins | Cook: 10 mins
Nutrition per serving:
170 kcal
7g Fats
22g Carbs
6g Protein
Ingredients
1 cup (200g) cottage cheese
2 eggs
2 tbsp. coconut sugar • 2 tbsp. coconut oil, melted
1/3 cup (80ml) coconut milk, carton
1 1/3 cup (160g) wheat flour
2 tsp. baking powder
Approximately 24 raspberries
Approximately 32 blueberries
Directions
Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar and whisk well, then pour in the oil and milk and mix again.
Mix in the flour and baking powder until smooth mass forms.
Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan. Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
Flip over and cook for another 2-2.5 minutes until browned on the other side. Serve hot or cold.