Cottage Cheese Pancakes With Rice Flour And Coconut

Try starting some mornings with a gluten-free breakfast. For example, by making pancakes with rice flour. Such a dish will help you to avoid gaining extra pounds and discover a new taste. To make it even more interesting, add coconut shavings to the pancakes. 


300g cottage cheese

1 egg

60g rice flour

30g coconut flakes

30g brown sugar

1 tsp. vanilla sugar

0.5 tsp. baking powder

pinch of salt

for serving


Step-by-step recipe

Step 1

In a large bowl combine the cottage cheese and egg and mix thoroughly with a mixer. Add the coconut flakes, rice flour, baking powder and salt, then stir in the brown sugar and vanilla sugar again. With wet hands, shape into small round pancakes.

Step 2.

Cut a circle out of baking paper the same size as the inside diameter of the pan and place it in the bottom. Heat the pan a little together with the paper and arrange the pancakes. Cook on a low heat for 5-6 minutes and carefully flip to the other side. Cover the pan with a lid and continue frying the pancakes for another 5 minutes, until golden. Plate and serve with the jam.

Recipe tips

You can replace the plain curd cheese with ricotta, the pancakes will be even more tender.

Per 100g: 19.86g protein (24.83% of daily allowance)

– fats 10.83g (12.03%)

– carbohydrates 18.99g (11.30%)

– kcal 254.41 (14.13%)

– sodium 157.17 mg (10.84%)

– total sugar 4.81 g (9.62%)

– fatty acids 7,35 g (36,75%)

– dietary fiber 1.67 g (5.56%)

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