3 cage free organic eggs
3/4 cup cottage cheese
1/4 cup organic coconut oil, melted and divided
2 tbsp Wholesome Allulose Liquid Sweetener
1/2 tsp vanilla extract
1/3 cup coconut flour
1/2 tsp baking powder (gluten-free)
1/2 tsp baking soda
1/4 tsp salt
1 pinch cinnamon
3/4 cup grated zucchini, squeezed & patted dry
For the Sugar Free Pancake Syrup:
1/2 cup Wholesome Allulose Liquid Sweetener
2 tsp maple extract
Pancakes: In large bowl, whisk together eggs, cottage cheese, 2 tbsp coconut oil, Allulose Liquid Sweetener and vanilla; whisk in coconut flour, baking powder, baking soda and salt. Fold in grated zucchini.
Heat large nonstick skillet or griddle over medium heat; brush with some of the remaining oil. Using 1/3 cup batter per pancake, cook pancakes, in batches, for 2 to 3 minutes or until bubbles start to form on top. Flip over; cook for 1 to 2 minutes or until golden brown and set, brushing skillet with oil as needed.
Pancake Syrup: In small saucepan set over medium heat, combine Allulose Liquid Sweetener, 1/3 cup water and maple extract; bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until thickened. Serve with pancakes.
Tip: Sprinkle walnuts or pecans over pancakes before serving.
Makes: 4 pancakes
Nutrition Facts: Per 1/4 recipe, Calories 260, Fat 20g, Saturated Fat 15g, Cholesterol 145mg, Sodium 580mg, Carbohydrate 8g, Fiber 4g, Sugars 3g, Protein 11g
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