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!
- 15 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
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:
Instructions:
- Preheat your oven to 400°F (200°C) for roasting the red peppers.
- Line a baking sheet with parchment paper.
- 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.
- 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.
- In a large mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a separate bowl, combine the lowfat cottage cheese, egg whites, and 1 tbsp of olive oil. Mix until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- 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.
- 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 Size | 160 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.08g | 5% |
| Sugar 4.31g | 4% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.21g | 4% |
| Cholesterol 1.20mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 12mg | 2% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.86mg | 5% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 55mg | 59% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 230mg | 7% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 630mg | 42% |
| Zinc, Zn 0.55mg | 5% |
| 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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