russianvegangluten-freevia groq
Russian Cottage Pancakes
A light and fluffy pancake recipe with a Russian twist, topped with nourishing cottage cheese.
⏱30 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 cups all-purpose flourgluten-free option: use almond flour
- ●1 cup cottage cheeselow-fat option: use 2% cottage cheese
- ●2 large eggsuse flax eggs for vegan option
- ●2 tablespoons sugaroptional
- ●2 teaspoons baking powder
- ●1 cup milkdairy-free option: use almond milk
- ●1/4 cup vegetable oiluse coconut oil for vegan option
- ●1 cup blueberriesoptional
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Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
In a separate bowl, whisk together the cottage cheese, eggs, milk, and vegetable oil.
- 3
Add the wet ingredients to the dry ingredients and stir until just combined.
- 4
Do not overmix.
- 5
Heat a non-stick skillet or griddle over medium heat.
- 6
Drop the batter by 1/4 cupfuls onto the skillet or griddle.
- 7
Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 8
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
- 9
Serve the pancakes hot with fresh blueberries and a dollop of sour cream or whipped cream, if desired.