Perfect Cheese Pancakes (Egg-Free, Flour-Free)

How do you like the name? That’s what my husband called this creation. Not everyone likes cheese in its purest form, but very few people would refuse a weekend breakfast with cheese cakes.

If you think about it, cottage cheese as a product is surprisingly healthy but combined with flour and eggs, it sits like a rock in the stomach. Also, not everyone likes the smell of fried eggs.

Today we’re cooking amazing and yes, exactly the “perfect” pancakes!

No eggs, no flour, nothing excess. Agave syrup can be replaced with honey or regular sugar.

Ready? Set? Let’s go cooking!

We will need: (25-27 pancakes)

2 1/4 cups or 450 g dry cottage cheese (I use a very dry cottage cheese without salt)

2 tablespoons ground flax seed + 3.5 tablespoons of water

10-12 tablespoons oats

3 tablespoons agave syrup

3 tablespoons dark raisins

4-5 pieces dried apricot

1 tablespoon vanilla extract (alcohol-free if preparing for children)

Vegetable oil for frying

Grind the oats to the consistency of flour or close to it.

Soak the flaxseed in water. It should swell and turn into a jelly-like mass. Add the vanilla and agave to the cottage cheese.

Add the flaxseed and stir.

Add the oats.

Finely chop the apricots.

Add them to the cottage cheese along with raisins. Mix and fry the pancakes. Done! Let them cool slightly before serving. On the frying pan, they will be a bit soft but will harden in 5 minutes.

Bon appétit!

Who wants seconds?