Name: Cottage cheese pancakes with roasted capsicum salsa (low-fat)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 120g plain flour; 3.00 gm baking powder; 0.63 gm bicarbonate of soda; 187.50 ml low-fat cottage cheese, plus extra to serve; 2 eggwhites; 36.40 gm olive oil; 1 small red onion, chopped; 2 roasted red capsicums*, diced; 40.00 ml balsamic vinegar; 40.00 ml basil leaves, chopped, plus extra torn basil to garnish

Cottage cheese pancakes with roasted capsicum salsa (low-fat)

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Irresistibly delicious low-fat pancakes.

Ingredients:

120g plain flour
3.00 gm baking powder
0.63 gm bicarbonate of soda
187.50 ml low-fat cottage cheese, plus extra to serve
2 eggwhites
36.40 gm olive oil
1 small red onion, chopped
2 roasted red capsicums*, diced
40.00 ml balsamic vinegar
40.00 ml basil leaves, chopped, plus extra torn basil to garnish

Instructions:

In a frypan over medium-low heat, sauté the onion and capsicum in half of the oil for 5 minutes until the onion is softened. Stir in the balsamic vinegar and basil, season with salt and pepper, then heat for an additional 1-2 minutes before setting aside.
Sift the flour, baking powder, and baking soda into a bowl for the pancakes.
Incorporate the creamy cottage cheese and add seasoning.
Whisk egg whites until soft peaks form. Gently fold into the cottage cheese mixture.
Heat one more tablespoon of olive oil in a non-stick frypan over medium heat.
Spoon batter into pan and cook until golden on both sides for about 1 minute each. Set aside and keep warm.
Proceed with the rest of the mixture.
Top with a dollop of salsa and additional cottage cheese. Finish with a sprinkle of fresh basil leaves.

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