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Cheesy cauliflower & chia mini pancakes
2
- Low-fat cottage cheese, 1%, 7 oz(s)
- Eggs, 3 large
- Cheddar cheese, reduced fat, ¼ cup(s), shredded
- Chia seeds, 3 tbsp(s)
- Cauliflower rice, 1 cup(s)
- Dried mixed herbs, ½ tsp(s)
- Black pepper, 1 dash(es)
- Baby spinach, 2 cup(s)
- Cherry tomatoes, 5 oz(s), halved
- Lemon, ½ medium, cut into wedges
Method
Place the cottage cheese, eggs, cheese, chia, cauliflower rice and dried herbs in a bowl and season with pepper. Stir together until well combined. Allow to stand at room temperature for 10 minutes, stirring occasionally, until the chia expands and mixture thickens.
Meanwhile, heat a large non-stick skillet over medium heat. Cook the cherry tomatoes, tossing occasionally, for 3 to 4 minutes or until they just start to soften slightly and their skins begin to split. Transfer to serving plates.
Reheat the same non-stick skillet over medium heat. Pour a quarter cup of the pancake mixture into the skillet and lightly press down to 3-inch rounds. Cook for 4 to 5 minutes or until set very firm (if they are not firm enough before flipping the will fall apart). Carefully flip and cook for another 4 to 5 minutes or until cooked through, puffed and golden brown. Repeat with the remaining mixture to make 8 mini pancakes in total.
Serve the pancakes warm with spinach, pan-fried tomatoes and lemon wedges.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.2 |
|
F
|
0.1 |
|
C
|
0 |
|
PD
|
2 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 347 |
| Total Fat | 16.9 g |
| - Saturated Fat | 5.5 g |
| Cholesterol | 293.7 mg |
| Sodium | 543 mg |
| Total Carbohydrate | 18.6 g |
| - Dietary Fiber | 9.3 g |
| - Total Sugars | 6.5 g |
| -- Added Sugars | 0 g |
| Protein | 31 g |
Free weight loss calculator
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