EASY Three Ingredient Cottage Cheese Pancakes | High Protein Low Carb Pancakes

Hey guys, it's Alicia. I am getting ready to whip up some cottage cheese pancakes. So I thought I would turn on the camera and show you how to do this. It is so easy and these taste so delicious that I wanted to share this. So all you need is these three things right here. Eggs, cottage cheese, and flour. That is it. Very very simple but very delicious. These taste a lot like crepes to me. They have a very rich flavor but they're just amazing. Especially when you put some butter and syrup on them. So let me show you real quick how I do this. First thing is the cottage cheese. Now as I was saying in my Sam's Club haul, if anyone saw that, I got this cottage cheese and it is not up to par with what Sam's Club cottage cheese normally is. It's very very mushy. The flavor is great but the texture is awful. So I figured since I'd already opened it and eaten some of it, I wasn't going to take it back. I will just use it for cottage cheese pancakes. So that's what I'm going to do. So I'm going to use about a cup. I don't normally measure this by the way, but for this I'm going to. I'm going to use about a cup of cottage cheese and then I'm going to put in about four eggs. Like I said, normally when I make this I'm not actually measuring it. I'm just kind of dumping stuff in there. But probably about four eggs. Then you're going to need probably about a quarter cup of flour. Now my mom made these when I was growing up and I don't think she ever measured anything either. So it's just kind of a guess. But I would say probably about a quarter cup of flour and that is it. Now if you wanted to add some salt or sweetener or something like that, you absolutely can. But I just like to keep these as simple as possible and I think they have a fabulous flavor with just the three ingredients in them. So now you're simply going to blend this up in your blender. You can also use a food processor, whatever you have. So I'm going to blend this up and then I will be back. Okay, I have got some butter melted and all nice and heated up in a frying pan here on medium high heat. And I'm simply going to pour this batter in and it is a little watery as you can see. But now I'm going to just let that sit until little bubbles start to form. And I realize there's little bubbles there now, but I should say little bigger bubbles start to form and then I'm going to flip it. But like I said, these are very much crepe-like. They're very thin. They have a very rich flavor. People call them pancakes, but they are very much crepe-like. Whatever you want to call them, they're delicious. That's all I know. And since these have the cheese and the eggs in them, they pack a lot of protein and they're actually not all that horribly high carb being that you only put, you know, very minimal flour in there, especially when you compare them to a traditional pancake, which is just basically all flour. So I definitely love these and they're just kind of a nice alternative to a traditional pancake. Okay. As you can see, it's got all the little bubbles that were there kind of like broken and it's sort of taken on a dry appearance. So it is ready to flip and I will do my best here. I am the worst pancake flipper ever, but we'll see how this goes. And that wasn't too bad. So it's got the nice golden look to it on that side, which is what you want. So I'm going to just cook it probably another minute or so on the other side, and then it will be done. And that is what it looks like on the other side. I just cooked that, like I said, just about a minute. So now I'm going to toss some more butter in here and I'm going to make up the rest of my pancakes and then I will be back. And here they are. I got four out of that batter. And as you can see, and I said before, they're very, very thin. If you add more flour, they will be a little thicker, but I actually like them really thin like this. These just have the most amazing flavor. I normally eat them plain anymore, but they taste so delicious with some butter and some syrup on them, either pancake or maple, because the contrast with this really rich pancake and the sweet syrup is just, it's amazing. But I'm cutting down on my sugar, so I'm not going to be doing that. But if you're not, I would highly recommend syrup with these. And I'll go ahead and just kind of rip one open a little bit so you can kind of see maybe what they look like inside. Like I said, very, very eggy, very rich, very delicious. I highly recommend them. This is also a really great way to use up cottage cheese that is starting to get close to date. That's usually what my mom was doing when she made these, is she was using up cottage cheese that was getting close to date. But these are just delicious. I hope you will try them. I hope you will love them as much as I do. Thank you so much for watching, and I will see you on the next one.