Cottage Cheese Pancakes SW & WW Points Inc |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a recipe I used to make a couple of years ago when following Slimming World. I lost it for a while and then remembered I had emailed it to a friend. I am now putting it here for safety. This makes a batch of 10 (in my world). They freeze well and all you have to do is pop a frozen one in the toaster on a morning. It is important to keep track of the weights used so that you can work out how much mixture to put into each portion. Ingredients:
10 rye crispbread, i use original ryvita (hexb or 1.5 syns each /10pp , approx 103g) |
270 g oats (hexb or 5 syns = 27g or 9pp) |
373 g cottage cheese, low fat (free or 7pp) |
5 eggs (free or 10pp) |
1 tablespoon artificial sweetener (free or 0pp) |
1 tablespoon vanilla essence (free or 1pp) |
Directions:
1. You need to keep track of the weights so that you can get figure out the final amount of batter needed for each portion. Yes maths is involved sorry!
2. Food process the Ryvita to break it up and then add the oats, whiz again, till you get a medium to fine consistency (depends on how big you like the oats in the final product).
3. Place all dry ingredients in a bowl and weigh it (Approx 373g).
4. Weigh out an amount of cottage cheese equal to the weight of the dry ingredients (373g).
5. Mix eggs, sweetner and essence together then make up to a final weight of 460g using water
6. Break down the cottage cheese if wanted (I don't bother).
7. Place dry ingredients, cheese and egg/water mix in a bowl / mixer and mix.
8. Please note: the mixture at this point is quite thick and how you intend to cook it will help you decide how thick you want it. I cook mine in a waffle iron so the final amount of liquid added is taking that into account.
9. Remember I asked you to keep track of the weights, below shows why:.
10. 103g(Ryvita) + 270g(oats) + 373g(Cheese) + 460g(egg/water mix) = 1206g
11. + water addition for preferred consistency (e.g 250ml = 250g) = 1456g.
12. Amount of batter per pancake 1456 / 10 = 145.6g, weigh this out into a cup and pour into waffle iron as you cook.
13. Top with your favourite toppings.
14. This amount of batter can be used for how ever many pancakes / waffles you want. Just recalculate Syns / PP as needed.
15. Total PP per serving= 4PP (works out at 3.7).
16. Syns depends if doing Red, Green or EE day, calculate as required.
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