Cottage cheese pancakes with roasted capsicum salsa

Enjoy a delightful breakfast with our fluffy cottage cheese pancakes, topped with a zesty roasted capsicum salsa. This healthy recipe combines all-purpose wheat flour, lowfat cottage cheese, and fresh basil, creating a nutritious and flavorful start to your day. Perfect for a cozy morning treat!

  • 26 May 2025
  • Cook time 15 min
  • Prep time 10 min
  • 4 Servings
  • 9 Ingredients

Cottage cheese pancakes with roasted capsicum salsa

Cottage cheese pancakes with roasted capsicum salsa are a delightful and nutritious twist on traditional pancakes. This recipe combines the creamy texture of cottage cheese with the savory taste of roasted capsicum to create a meal that's not only delicious but also packed with protein and rich flavors.

Ingredients:

3/4 cup all-purpose white wheat flour
90g
1 tsp baking powder
5g
1 tsp baking soda
5g
1/2 cup lowfat cottage cheese
120g
2 egg whites
63g
2 tbsp olive oil
27g
1 onion
110g
2 red peppers
160g
2 tbsp vinegar
30g
2 basil leaves
4g

Instructions:

1. Preheat and Prepare:
- Preheat your oven to 400°F (200°C) for roasting the red peppers.
- Line a baking sheet with parchment paper.
2. Roast the Red Peppers:
- Place the diced red peppers on the prepared baking sheet.
- Drizzle with 1 tbsp of olive oil and toss to coat evenly.
- Roast in the oven for 20-25 minutes, or until the peppers are tender and slightly charred.
3. Prepare the Salsa:
- While the peppers are roasting, heat 1 tbsp olive oil in a skillet over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
- Once the roasted peppers are ready, add them to the skillet with the onion.
- Pour in the vinegar and mix well.
- Cook for another 2 minutes to let the flavors meld together.
- Remove from heat and stir in the chopped basil leaves.
- Set the salsa aside to cool slightly while you prepare the pancakes.
4. Mix Dry Ingredients for Pancakes:
- In a large mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
5. Prepare Wet Ingredients:
- In a separate bowl, combine the lowfat cottage cheese, egg whites, and 1 tbsp of olive oil. Mix until smooth.
6. Combine Dry and Wet Ingredients:
- Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
7. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of additional olive oil if needed.
- Scoop about 1/4 cup of batter per pancake into the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
- Repeat with the remaining batter.
8. Serve:
- Plate the pancakes and top generously with the roasted capsicum salsa.
- Garnish with additional fresh basil leaves if desired.

Tips:

- Ensure the cottage cheese is well-drained to avoid adding extra moisture to the pancake batter.

- For a smoother pancake texture, blend the cottage cheese before adding it to the batter.

- Roast the capsicums until the skin is charred for a smoky flavor in the salsa.

- Let the roasted capsicums cool in a covered bowl to make peeling the skin easier.

- Serve the pancakes immediately after cooking for the best texture and flavor.

Cottage cheese pancakes with roasted capsicum salsa offer a delicious and healthy alternative to traditional pancakes. The combination of savory flavors and creamy textures make this dish a hit for any meal. Follow these tips for a successful cooking experience and enjoy the unique taste of this innovative recipe.

Nutrition Facts
Serving Size160 grams
Energy
Calories 140kcal7%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 24g7%
Fiber 2.08g5%
Sugar 4.31g4%
Fat
Fat 8g9%
Saturated 1.21g4%
Cholesterol 1.20mg-
Vitamins
Vitamin A 70ug8%
Choline 12mg2%
Vitamin B1 0.11mg9%
Vitamin B2 0.16mg12%
Vitamin B3 0.86mg5%
Vitamin B6 0.19mg11%
Vitamin B9 33ug8%
Vitamin B12 0.20ug8%
Vitamin C 55mg59%
Vitamin E 0.66mg4%
Vitamin K 6ug5%
Minerals
Calcium, Ca 110mg8%
Copper, Cu 0.08mg9%
Iron, Fe 0.77mg7%
Magnesium, Mg 20mg5%
Phosphorus, P 120mg10%
Potassium, K 230mg7%
Selenium, Se 10ug19%
Sodium, Na 630mg42%
Zinc, Zn 0.55mg5%
Water
Water 110g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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