Cottage cheese pancakes with coconut flour
5 servings
30 minutes
Coconut flour can easily be replaced with wheat flour when it comes to cottage cheese dishes. However, be prepared for the fact that you will get full faster with these pancakes.
1
Cottage cheese needs to be passed through a fine sieve to make the syrniki tender. I always use cottage cheese, not curd mass, as it has less liquid and, accordingly, requires less flour.
- Semi-fat curd cheese (9%): 450 g
2
Add two eggs, sugar, and salt to the strained cottage cheese and mix everything thoroughly.
- Chicken egg: 2 pieces
- Sugar: 30 g
- Salt: pinch
3
Add coconut flour and knead the dough. Coconut flour absorbs liquid well, so much less is needed than regular wheat flour.
- Coconut flour: 20 g
4
We form small balls about 2 cm in diameter and place them on a silicone sheet or on a table lightly dusted with flour (coconut).
- Coconut flour: 20 g
5
We heat a thick-bottomed pan over medium heat. I lightly greased the pan with butter, although you can fry the cheese pancakes in a completely dry pan.
- Salt: pinch
6
Fry the cheese pancakes in a pan until golden brown (about 1-1.5 minutes on each side). Be careful, these pancakes are very delicate, so they need to be turned very gently.
7
Preheat the oven to 180 degrees. Place the fried cheese pancakes on a baking sheet lined with parchment paper. Send the pancakes to the oven for 5-7 minutes. They become firmer in the oven. If you want softer pancakes, you can skip this step :)
8
Decorate the cheese pancakes with berries or any sauce and serve at the table :)
