Live Fruitfully: Lemon Cottage Cheese Pancakes
Celebrating National Pancake Day with Live Fruitfully's High Protein Lemon Cottage Cheese Pancakes!
This breakfast is full of nuts, fruits and most importantly cottage cheese, which is packed with casein protein, which promotes muscle gain and prevents muscle breakdown. It’s the ultimate body building superfood! 
Did we mention this recipe is gluten free, low carbohydrates and paleo friendly?

Try making this recipe with our ingredients here.


1⁄2 cup coconut flour
1⁄2 to 3⁄4 cup milk of choice
3 eggs
2 tablespoon cottage cheese
1 tablespoon lemon zest
2 teaspoons coconut sugar, to taste 2 teaspoons coconut oil
1⁄4 teaspoon baking soda
coconut oil for cooking

lemon cottage cheese spread 2 tablespoons cottage cheese
1 tablespoon lemon juice
2 teaspoons lemon zest

2 teaspoons maple syrup


Whisk together eggs, coconut oil, lemon zest and milk.
In a separate bowl, stir together coconut flour, coconut sugar and baking soda. Mix wet ingredients with dry ingredients.

Heat a pan on medium and add coconut oil.
Using a large spoon place a few tablespoons of batter into the pan and once it bubbles (about 3-5 minutes) flip and cook the other side until golden brown.
For the second batch, wipe out the pan with paper towel and re- grease the pan with coconut oil and cook the next batch.

Serving suggestion
Serve with the cottage cheese spread with fruit and nuts.

Batter will keep refrigerated for 1-2 days in an airtight container. Pre-cooked pancakes can be refrigerated for 2-3 days or frozen up to two weeks in an airtight container.


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