Fluffy Soufflé-Style Cottage Cheese Pancakes
Cloud-soft, airy soufflé-style pancakes made effortless with blended cottage cheese and whipped egg whites. Coming in at under R13 per portion with toppings, they deliver 18g of protein when paired with Greek yogurt and a touch of golden syrup - a light, low-volume breakfast that satisfies weekend sweet cravings without triggering fullness fatigue on your GLP-1 journey.
Ingredients
- 3 large eggs, separated (whites in one clean bowl, yolks in a blender cup)
- ¾ cup low-fat cottage cheese (~170g), Smooth or Chunky
- 2 tsp Vanilla extract, or vanilla essence
- 2 tbsp water, for pan-steaming
- Avocado oil spray or cooking spray, for the pan
- 3 tbsp Cane sugar (approx. 38g), or an equal measure of erythritol/xylitol to reduce carbs
- 100 g Cake flour (¾ cup + 1 tbsp), or all-purpose flour, spooned and levelled
- ¾ tsp Baking powder
- ¼ tsp Fine salt
Serving & Toppings Options (Per Portion)
- 1 tbsp Golden syrup (15ml / 20g), or sugar-free syrup
- 60 g plain low-fat or Greek-style yogurt, 2 heaped tablespoons
Instructions
- Blend the Custard: Add the 3 egg yolks, cottage cheese, and vanilla extract into a blender or bullet cup. Blend for 45 - 60 seconds until completely silky and smooth.
- Whip the Meringue: In a grease-free bowl, beat the 3 egg whites with an electric hand mixer on medium speed. Gradually sprinkle in the sugar, whipping until glossy medium-stiff peaks form (about 4 - 6 minutes).
- Gentle Fold: Slowly pour the blended yolk mixture down the side of the whipped egg whites. Use a silicone spatula to gently fold in wide strokes just until combined without knocking out the trapped air.
- Add Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. Sift or tip into the batter and fold gently until no dry flour pockets remain. Do not overmix, or the batter will deflate!
- Dollop & Steam (Batch 1): Heat a large non-stick frying pan over medium-low heat and lightly coat with cooking spray. Scoop 2 heaping tablespoons of batter per pancake into the pan (stacking the dollops slightly to build height). Pour 1 tablespoon of water into the empty space in the pan, immediately pop on a tight lid, and steam-cook for 2 minutes.
- Stack & Flip: Remove the lid, add a second dollop (2 tbsp) of batter directly on top of each pancake to create that classic soufflé height, cover again, and cook for 3 more minutes without adding extra water. Gently flip the pancakes with a thin spatula and cook uncovered for 3 to 4 minutes until golden and springy to the touch.
- Cool & Repeat: Transfer the cooked pancakes to a wire cooling rack so their bottoms stay crisp and don't deflate from steam. Wipe the pan clean with kitchen paper, re-grease, and repeat with the remaining batter.
- Serve: Plate 3 warm pancakes per person, add a generous dollop of Greek yogurt, drizzle with a tablespoon of golden syrup, and enjoy immediately!
Pan temperature is key! Keep the stove on medium-low. Soufflé pancakes need steady, gentle heat; if the pan is scorching hot, the exterior will brown before the whipped centre sets.
Notes
GLP-1 Recipe Snapshot (per serving of 3 pancakes):
- 🔥Calories: ~340 kcal
- 🍗 Protein: ~17g
- 🌾 Carbohydrates: ~49g
- 🥑 Fat: ~7g
- 🪙 Estimated Cost: ~R13 per serving **
