Breakfast

Healthy Cottage Cheese Pancakes

Healthy Cottage Cheese Pancakes

Healthy Cottage-Cheese Pancakes

Anyone here with New Year’s resolution to eat healthier and be fitter? I am raising my hand. You are welcome to join the club. You see, those happy holidays beginning from Thanksgiving and ending with New Year’s eve – all involving lots of delicious food  - took a toll on my weight. Not much, but still visible to my critical eye. And I am determined to go back to my pre-holidays routine - eating healthier, without overindulging, keeping in mind that moderation is key, and exercising.

Let’s start from today’s recipe. Healthy pancakes. It is possible? Yes, it is! I got the recipe from a new e-cookbook, just published by my friend, fitness and healthy living coach Ayka. She is a rock and so is her book! Check it out - 100 healthy recipes!

Back to pancakes. It’s a great recipe. No flour, no sugar is used here. Good ingredients only – oats, cottage cheese, banana, and egg whites. The result is absolutely amazing. The pancakes are tender to the bite and flavorful. Just right. Makes it easier to stick to my resolution.

Healthy Cottage-Cheese Pancakes

Healthy Cottage Cheese Pancakes
Adapted from Ayka’s 100 Healthy Recipes

Makes 8 small pancakes (1 pancake – 42.5 cal, 4 pancakes -170 cal)

Ingredients:
1/2 cup oats
1/2 cup reduced fat cottage cheese *
3 large egg whites
1/2 small banana
1 teaspoon baking powder (do not use baking soda)
Drop of vanilla extract
Cinnamon to taste (optional)

Method:
Put the ingredients into a blender and blend until well mixed, a few seconds. Your pancake batter is ready. It will be pourable but not too runny.

Heat  a non-stick frying pan or a griddle pan over medium heat and spray it with fat-free cooking spray or use any oil of your choice (coconut oil works great).

Pour about 1/4 cup of the batter for each pancake into the pan, cover with a lid and cook until the pancakes hold their shape are have slightly puffed up (do not expect them to puff up dramatically – a little puffing is normal), and have browned on the bottom, about a minute, then flip and cook the other side for another minute or so.

Serve the pancakes immediately, drizzling them with honey.

* You can substitute cottage cheese with curd cheese or farmer’s cheese. Note, however, that the three ingredients have a different texture, cottage cheese being softer and watery, curd cheese being less watery, while farmer’s cheese dry and dense. If using curd cheese or farmer’s cheese, add 2-3 tablespoons or more as needed of milk to the batter.

Healthy Cottage-Cheese Pancakes

Savory Potato-Carrot Loaf

The minute my reader Gunel from Azerbaijan sent me this recipe, I was hooked.  Savory potato-carrot loaf? Baked in a loaf pan? Really?  I mean, I am familiar with potato breads, but this is no bread. This is something different. Its texture it is more like kourkouto I am still addicted to,  but it comes in a different shape and tastes differently. The loaf sets beautifully while baking and doesn’t fall apart when you slice it.  It is utterly delicious too! Serve this loaf for breakfast, as a side dish, or as an any-time-of-day snack. This is a must try. You will be hooked too. Gunel, a big chokh sagh ol (thank you in Azeri) to you for the great recipe!

Savory Potato Carrot Loaf

Makes one medium loaf

4 medium potatoes (about 1 + 1/2 pounds)
1 medium carrot
2 eggs
1/2 cup corn oil or vegetable oil
1 cup plain yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped fresh mixed cilantro (coriander) and dill – you can substitute cilantro with parsley
1 teaspoon salt
A pinch of ground black pepper

Put the potatoes and the carrot in a medium saucepan and fill it with enough water to cover the vegetables. Bring to a boil and cook until tender, about 30 minutes. Do not overcook – the vegetables should be cooked through but should not be mushy. Drain. When cool enough to handle, peel off their skins. Cut the flesh into medium dice. Set aside.

Preheat the oven to 380F. Grease (you can use butter, or vegetable oil spray) the bottom and the sides of a 9 X 5 X 3 inch loaf pan. Set aside.

In a large mixing bowl, using a balloon whisk, stir the eggs to mix. Add the oil and stir to blend. Add the yogurt and stir again. Add the flour and baking powder. Stir to mix. Toss in the diced vegetables and chopped herbs. Season with salt and pepper. Gently stir to mix. (Note: there is no need for a vigorous beating, so do not use a mixer).

Scrape the batter into the prepared pan. Bake on the middle rack of the oven for 1 hour, or until golden on top. Remove from the oven and allow to cool to room temperature. Unmold the loaf from the pan and slice. Serve at room temperature or chilled.  This loaf will keep in the refrigerator for up to 3 days.

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