This week I spotted a post on the Banting Facebook page from someone who was struggling to make Banting flapjacks. I looked up to find out what recipe I had used and found this post from a couple of years ago, so for my Saturday Banting post, here’s the background and the recipe…
There’s a place in South Africa’s “Klein Karoo” nestled at the foot of the Swartberg mountain range – Ladismith. It’s not a bustling metropolis, but rather a small farming community where the pace of life is at a dawdle. Several kilometres outside the town along a dirt road past ostriches and a few farmyards you’ll find Barn Own Farm. It’s out of this kitchen that today’s recipe originates. The owner Tori was visiting Cape Town from the farm and when I asked her what she had for breakfast, she told we she had Cream Cheese Pancakes/Flapjacks. I immediately asked her how! When I tried the recipe, the only thing I did differently was to add coconut flour.
Ingredients
Serves 2 = R12, (excluding the coconut oil!)
- Two eggs
- Two tablespoons smooth creamed cottage cheese
- Two tablespoons coconut flour
- Two teaspoons coconut oil for frying (you could use butter)
Method (Method without pictures is at the bottom of the page)
Break the eggs into a bowl and whisk them lightly.
Add the cottage cheese…And the coconut flour. Beat it in until dissolved.
Once well blended, with no lumps, melt the coconut oil in a pan and drop tablespoons of batter into it. They start to cook as usual pancakes do, with a few bubbles and the sides beginning to draw in. Once you see that happen, you can turn them and continue to add tablespoons of batter as more space becomes available…
Just keep going until all the batter is used up. And you are left with a plateful…altogether you can get about 12 – you can double the ingredients if you like.
Eat buttered and with grated cheese as a lovely accompaniment to breakfast or as a mid-morning or afternoon snack. Great for entertaining. They are quick and easy to make.
You can multiply the ingredients up to make traditional big pancakes and serve with cinnamon and lemon or stuffed with berries and eat with whipped cream!
Regular readers will know that I am working my way through a 1000 thanks – making a note of many of the things I have in my life to be thankful for – it helps to focus on the good and to be grateful for little things as well as big things.
#21 of 1000 thanks – I opened two gifts this morning – My eyes. I am truly thankful.
Matthew 6:22
“The eye is the lamp of the body. So, if your eye is healthy, your whole body will be full of light..”
There’s more to this verse than meets the eye! Indeed!
These are the days.
Keep the smile going.
God bless you!
In His Grip,
Helga xx 🙂
Method, without pictures.
- Break the eggs into a bowl and whisk them lightly.
Add the cottage cheese.
Beat it in until dissolved.
Add the coconut flour.
Once well blended, with no lumps, melt the coconut oil in a pan and drop tablespoons of batter into it
They start to cook as usual pancakes do, with a few bubbles and the sides beginning to draw in. Once you see that happen, you can turn them and continue to add tablespoons of batter as more space becomes available.
And you are left with a plateful…altogether you can get about 12.