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Easy and Special Side Dish: How to Make Coleslaw and Cottage Cheese Pancakes (Diabetic Friendly)

These pancakes may sound weird, but they are really, really good. They also are easy and quick to make in a non-stick skillet. A bag of coleslaw mix (you'll only need half a bag) makes preparation easy, and the cottage cheese in the mixture adds a significant amount of protein as well as a tangy taste to the pancakes. The pancakes are incredibly nutritious, and they are great if you're on a diabetic diet or want to "eat healthy." We like the pancakes as an accompaniment to meats, and they go especially well with sliced ham or pork. The batter for the pancakes will be fairly thin and a little delicate, so I would suggest making the pancakes small to medium in size. Any leftover pancakes reheat well on medium power in the microwave. Enjoy!

Easy and Special Side Dish: How to Make Coleslaw and Cottage Cheese Pancakes (Diabetic Friendly)
Easy and Special Side Dish: How to Make Coleslaw and Cottage Cheese Pancakes (Diabetic Friendly)

Coleslaw and Cottage Cheese Pancakes -- Serves 4


3 cups of coleslaw mix (1/2 a 14-ounce bag), preferably with shredded carrots included

1/2 cup of chopped onion

1/4 teaspoon of salt

1/4 teaspoon of pepper

1/4 cup of chopped fresh dill or 1 teaspoon of dried dill

2 large eggs

3/4 cup of cottage cheese

1/3 cup of white whole-wheat flour (or use all-purpose, if you're not diabetic)


Mix the coleslaw, onion, salt, pepper, and a tablespoon of water in a large, microwave-safe bowl and microwave the mixture for about 5 minutes on high or until the onion and cabbage have softened. Stir in the chopped dill or the dried dill. Let the mixture cool for about 5 minutes. In another bowl, whisk together well the eggs, cottage cheese, and flour. After the cabbage mixture has cooled a little, stir the egg mixture into the cabbage mixture until everything is well combined. Heat a non-stick skillet over medium heat until hot. Spritz or brush the pan with a little canola oil. Drop bits of the pancake mixture onto the hot skillet (I use about 3 tablespoons of batter) and spread the mixture out with the back of a spoon a little or until the pancakes are about 1/4-inch thick. Let the pancakes cook for 4-6 minutes, then flip them over and cook them another 4-6 minutes. Serve the pancakes hot or warm.

Easy and Special Side Dish: How to Make Coleslaw and Cottage Cheese Pancakes (Diabetic Friendly)
Easy and Special Side Dish: How to Make Coleslaw and Cottage Cheese Pancakes (Diabetic Friendly)

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