All Reviews For Low-Carb Pancakes (Cottage Cheese)

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Low-Carb Pancakes (Cottage Cheese)

This recipe for Pancakes was submitted by CurbingCarbs on 2/10/2004. Click here to view the recipe.

Recipe number 1174.

Average Rating = 3 (out of 5)

By Capt. Shanks

Good taste, but very flimsy consistency. The low-carb pork rinds pancakes on this same site are much better.

Comment submitted: 10/15/2013 (#16845)

By Sorry but

Recipe Rating (out of 5):

Tried your exact recipe. They stuck to the grill and fell apart. I cooked them anyway. They taste like cheese not pancake.

Comment submitted: 8/14/2010 (#11064)

By Shell

Recipe Rating (out of 5):

Thank you. These came out like the real thing, I took one egg, about 4 tablespoons of cream cheese, two table spoons of artificial sweetener and 1 tablespoon of soy flour. Whipped it all together and they came out perfect! First dish I made with soy flour that taste good.

Comment submitted: 6/23/2010 (#10750)

By izzylackner

All you actually need (for 1 person) is 1 egg, a small spoonful of flour, a big spoonful of cottage cheese, a couple shakes of salt, and then mix. It's sooo good that way. This way sounds nasty.

Comment submitted: 6/13/2010 (#10678)

By Not So Good

Recipe Rating (out of 5):

Ok so I tried to fry them. That didn't work they are impossible to flip. Then I tried to put them in the oven and that worked but was probably one of the worst things I've ever ate.

Comment submitted: 1/4/2009 (#7277)

By Nancy

Recipe Rating (out of 5):

Great recipe! I added flax seed and almond meal, and the texture was almost dead on! Thanks for helping to make pancakes a safe food again!

Comment submitted: 12/7/2008 (#7047)

By Kidder Ridge

Recipe Rating (out of 5):

I must be really dumb, I couldn't get the stuff to hold enough to turn it over, it was just a pile of stuff ! tsk tsk

Comment submitted: 11/20/2008 (#6906)

By bookbase (Team Breakfast Member)

Recipe Rating (out of 5):

I ended up modifying the recipe a bit, I used Egg Beaters, which don't really beat up! I found my version to be impossible to turn, all they did was stick to the pan. So I baked it in a little ceramic dish, and it came out light and fluffy, almost like a souffle. I found that it didn't need sweetness, it makes a nice light breakfast dish. I also found the recipe to be too much, so I halved it, which makes one good size serving.

Comment submitted: 11/14/2008 (#6803)

By Jennifur (Team Breakfast Member)

Recipe Rating (out of 5):

Wow, were these delicious. I didn't have soy flour so I used bread flour, and as above I used less cream of tarter. I made four large cakes, and needed to let them really cook on the bottom (around 350 on my griddle) otherwise they tend to break up. But I was successful, and with the cottage cheese and the stevia packets, YUM YUM YUM. Hubby is diabetic and these fit the bill perfectly with some sugar-free syrup. Absolutely delicious. Next time, I'll add some flax seeds, ground up, for more body. But these are so nice and light that I didn't get that awful sick feeling like when I eat regular pancakes. BRAVO

Comment submitted: 11/4/2008 (#6745)

By sarakkaasi (Team Breakfast Member)

I made this recipe by my own. Two eggs, also yolks, and two slices bacon cutted small pieces. Little bit dried parsley and chive. No more flavours. These were marvelous.

Comment submitted: 8/23/2008 (#6286)

By Me

Recipe Rating (out of 5):

I used 1/2 tsp. and they tasted fine. 1/2 Tbsp is way too much.

Comment submitted: 4/25/2008 (#5109)

By kellikue

It's probably a half teaspoon. That's how much I add when beating that many egg whites. Half Tablespoon is way too much.

Comment submitted: 5/4/2007 (#2330)

By carbstarter

Did anyone respond to Jim C's response of 8-06????

Comment submitted: 3/4/2007 (#1725)

By Jim C.

Recipe Rating (out of 5):

Nasty... Nasty... Nasty!!! Are you sure that the Cream of Tarter isn't supposed to be 1/2 TEASPOON?

Comment submitted: 8/18/2006 (#147)