Cottage Cheese Pancakes With Indian Spices

Used a lot of the tips in the comments, added ras el hanout; used 3 eggs, no egg whites, sesame seeds instead of that other seed; low fat and no salt added cottage cheese and white rice flour. Fried them in ghee. They’re ok. Good macro profile and I plan on freezing them for future use. I doubled the recipe and got 16 pancakes. Scooped with a 1/3 cup.

Definitely agree that original recipe is lacking in flavor. I do not recommend this recipe as is. Be prepared to pump it up with additional herbs.

1 1/2 cup= 6 ounces

Another good looking cake, Greek… https://www.seriouseats.com/kolokithokeftedes-greek-zucchini-fritters-with-tzatziki-recipe

The reviews made me second guess wanting to make these, but I am very glad that I did. I incorporated some of the suggestions that I read- did not drain my cottage cheese, used one bowl for everything, did not sift the flour, subbed almond milk and whole wheat flour and added tumeric and an extra teaspoon of garam masala. Delicious! But, I usually like things that other people are not thrilled with eating. I will make these again for sure!

Use a large mixing bowl, not a medium. No way these ingredients fit in a medium mixing bowl

There were too many needless steps such as straining the cottage cheese- just to toss the liquid out - then adding more liquid later. Why not just add the flax seeds to the soupy cottage cheese and let sit for 15 minutes? Also I just used three egg yolks in the batter and cut back a bit on the milk. Finally - if you eat Indian food regularly- this is quite bland. You will want to up the Garam Masala. We ate these topped with dal and yogurt. Better the next day warmed in a skillet.

These are a lot of work, but worth it. My family loves this recipe-even my 12-year-old picky eater ate these up! Def use a stand mixer to beat the egg whites to stiff (I tried by hand first time-bad idea). We topped with cucumber raita and my husband who always has to be "extra" added caviar to his as a topping. will make this regularly. great meatless Monday meal.

I read the comments before I made this and adapted some ideas. Here are my additions : substitute sesame seeds for nigella. Used almond flour instead of ——- 3 egg yolks instead of 2. Ras al hamut instead of gram masala. Some turmeric and pepper. I matzah meal instead of wh flour. Cooked in coconut oil. Yummy but needs more salt and seasonings

I made this today....it was a lot of work for just a bland flavor...needs Serrano Chile chopped into batter.....love that it is healthy tho...I didnt have pastry flour so used chickpea flour...GF....we had coconut chutney and cilantro chutney to pick up the flavor.

This was a great savory pancake that my kids enjoyed as well. I used leftover roasted cauliflower, skipped the flaxseed because I did not have any, and used 3 full eggs instead. I did not have the time to drain the cottage cheese, so I reduced the milk to 1/2 cup. We enjoyed the pancakes with plain yogurt and various salads. We all agreed that this is a keeper recipe.

I found some easy shortcuts that saved us time. Frozen cauliflower rice defrosted (no steaming needed!) and we bought pre shredded carrots from the store. It was great! We substituted with chickpea flour to make it gluten free and it still tasted great. I ate it with mango chutney.

I am going to try to make a gluten free version with teff flour.

do you think you could substitute buckwheat flour mixed with a little bit of all purpose gluten-free flour?

This is a lot of work, the flavor was good but I'm not sure it was worth it after looking at my sink full of bowls. I did need to break out the chutney but it was more of an elevator of flavor, we also made Saag Paneer that went very well with this side.