Thanks for the recipe with just the right amount of details, no talking where people are so wordy. Keep up the good work. They look so good, I am about to make some for my dinner!
Thank you for the compliment! Let me know how it turns out. I used oat flour-what type of flour are you thinking of using? Read the description for alternate. Thank you!
I tried this and liked it but I modified it a little with more af and powdered sweetener. I did not put syrup in the batter knowing that it could cause it to stick. Also, a big problem with all these recipes is there's a difference in cottage cheese consistency. You need this to be sort of a dry consistency otherwise a runny batter will make them hard to turn without breaking apart. Mine were blackened but did not taste burned. They had a sort of gingerbread flavor which I liked.
Thanks for sharing your modifications! It’s great to hear that you enjoyed the recipe. For the blackening issue, using a heavy-bottom pan can help distribute the heat more evenly and prevent burning. My recipe worked well with regular cottage cheese, but if you find the batter too runny, you can drain the cottage cheese in a fine mesh strainer or cheesecloth to remove excess liquid. I’m glad the gingerbread taste came through. Happy cooking!
@@Jannietime1 I'm sorry to hear that the recipe didn’t turn out as expected. Pancakes can be tricky sometimes! If you'd like, feel free to share what happened, and I’ll do my best to help troubleshoot. I want to make sure you get perfect pancakes next time!
Great question! Yes, you can use oat fiber instead of ground oats. Keep in mind that oat fiber is more absorbent, so you might need to adjust the liquid ingredients accordingly. Happy cooking!
I am glad that you liked this cottage cheese pancake recipe. Thank you for your kind words and let me know if you would like me to share any other healthy recipe.
@@Species710 Thank you for your suggestion! Apologies for the late reply-I usually check comments on my phone, and somehow I missed yours. I always include the ingredients in the description, but I'm planning to start a blog where my recipes will be available in a printable format. Thanks again for your support!
Thanks for trying the recipe! Sorry it didn’t turn out fluffy. Checking if your baking powder is fresh might help-older ones can lose their effectiveness. Also, avoid overmixing the batter, as that can make pancakes dense. If you made any changes, I’d be happy to help troubleshoot!
Thank you for your suggestion. I usually provide the macros, but I forgot to include them for this recipe. I’ll make sure to share them next time. If you would like to know the macros for this recipe, please let me know, and I’ll share them here:)
You had a good idea here but it's poorly executed and not thought out. Why on earth would you put cottage cheese curds in with the egg and not blend the cottage cheese first? I certainly don't want pancakes with cottage cheese curds in them. If you had blended the curds this recipe would have been perfect.
Thanks for your input! The cottage cheese in the recipe actually softens during cooking, so the end result isn’t grainy. However, if you prefer an even smoother texture, feel free to blend it beforehand. Hope this helps!
Great tip! I personally enjoy the texture, and you won’t notice the chunks in the final pancake. Blending the cottage cheese is a perfect option for those who prefer a smoother batter, but leaving it as is saves time and the chunks aren’t noticeable when eating.
Thanks for the recipe with just the right amount of details, no talking where people are so wordy. Keep up the good work. They look so good, I am about to make some for my dinner!
Thank you for the compliment! Let me know how it turns out. I used oat flour-what type of flour are you thinking of using? Read the description for alternate. Thank you!
I tried this and liked it but I modified it a little with more af and powdered sweetener. I did not put syrup in the batter knowing that it could cause it to stick. Also, a big problem with all these recipes is there's a difference in cottage cheese consistency. You need this to be sort of a dry consistency otherwise a runny batter will make them hard to turn without breaking apart. Mine were blackened but did not taste burned. They had a sort of gingerbread flavor which I liked.
Thanks for sharing your modifications! It’s great to hear that you enjoyed the recipe. For the blackening issue, using a heavy-bottom pan can help distribute the heat more evenly and prevent burning. My recipe worked well with regular cottage cheese, but if you find the batter too runny, you can drain the cottage cheese in a fine mesh strainer or cheesecloth to remove excess liquid. I’m glad the gingerbread taste came through. Happy cooking!
Too bad I didn't follow your lead. I made a complete mess and these are not pancakes but cooked mush.
@@Jannietime1 I'm sorry to hear that the recipe didn’t turn out as expected. Pancakes can be tricky sometimes! If you'd like, feel free to share what happened, and I’ll do my best to help troubleshoot. I want to make sure you get perfect pancakes next time!
Can you use oat fiber instead of ground oats? Thank you
Great question! Yes, you can use oat fiber instead of ground oats. Keep in mind that oat fiber is more absorbent, so you might need to adjust the liquid ingredients accordingly. Happy cooking!
Thank you, I only subscribe to channels that give me the recipe or a link to the recipe so I can print it. Again thank you
I am glad that you liked this cottage cheese pancake recipe. Thank you for your kind words and let me know if you would like me to share any other healthy recipe.
Using CopyMeThat also helps make them uniform in the printing process.
@@Species710 Thank you for your suggestion! Apologies for the late reply-I usually check comments on my phone, and somehow I missed yours. I always include the ingredients in the description, but I'm planning to start a blog where my recipes will be available in a printable format. Thanks again for your support!
@@Species710, where do you find CopyMeThat? Is it an app?
I used the almond flour and mine are anything but fluffy. I made it twice to check the recipe. Total fail twice.
Thanks for trying the recipe! Sorry it didn’t turn out fluffy. Checking if your baking powder is fresh might help-older ones can lose their effectiveness. Also, avoid overmixing the batter, as that can make pancakes dense. If you made any changes, I’d be happy to help troubleshoot!
Please give macros with your recipes.
Thank you for your suggestion. I usually provide the macros, but I forgot to include them for this recipe. I’ll make sure to share them next time. If you would like to know the macros for this recipe, please let me know, and I’ll share them here:)
@@nutritionbymaria I'd be interested to know please.
@@Jannietime1 Thank you for your query however please elaborate what would you like to know? The complete recipe is in the description.
You had a good idea here but it's poorly executed and not thought out. Why on earth would you put cottage cheese curds in with the egg and not blend the cottage cheese first? I certainly don't want pancakes with cottage cheese curds in them. If you had blended the curds this recipe would have been perfect.
Thanks for your input! The cottage cheese in the recipe actually softens during cooking, so the end result isn’t grainy. However, if you prefer an even smoother texture, feel free to blend it beforehand. Hope this helps!
If u blend the cheese it wouldn't come out in chunks.
Great tip! I personally enjoy the texture, and you won’t notice the chunks in the final pancake. Blending the cottage cheese is a perfect option for those who prefer a smoother batter, but leaving it as is saves time and the chunks aren’t noticeable when eating.