Cakes and pancakes! Here we offer you two delicious recipes with all natural ingredients, in case you were following a diet or just if you want to enjoy.
The first recipe contains cottage cheese, which has many benefits for your health, such as healthy fats (energy), weight loss, proteins, vitamins and minerals.
Cottage cheese includes protein, vitamin A and D, calcium, iron, magnesium, phosphorous, potassium, sodium, selenium and zinc. Due to the excellent content of protein, it is a favourite one for bodybuilders, athletes in general, sprinters and enthusiasts.
But why is it so? It is because casein (present in cottage cheese) is very low digesting and releases energy slowly. Also, it has other health benefits. It is rich in calcium and vitamin D, which reduce the risk of breast cancer.
This dairy product is excellent for vegetarians as well, due to the high content of protein. Calcium and other nutritive elements are present in a considerable quantity here, what makes cottage cheese the preferred for women during pregnancy.
Recipes of Cake and Pan Cake with Protein to allow to yourself on a Diet
- 600 g Cottage cheese 0% (400 g - for the biscuit and 200 g - for the cream, I use albumin curd, but you can replace it with the home-made low-fat ricotta)
- 100 ml Milk 0.5% fat
- 27 g Protein (isolate)
- 6 g Stevia (sugar substitute) (4 g - for the biscuit and 2 g - for the cream)
- 1 tbsp Cocoa powder, fat-free (to enhance the chocolate taste)
- One tsp Baking powder
- 1 tbsp Cornstarch
- 2 g Cinnamon
- Two pcs. Chicken eggs
- 150 g Yoghurt natural 2,5% (for cream)
- One tsp Coconut chips
- One tsp Poppy
Mix 400 g of cottage cheese, milk, protein, cocoa, 4 g of stevia, baking powder, cornstarch, eggs, cinnamon and pour it into the multicooker for the "baking" mode on, if there is a timer, then turn it for 45 minutes.
Now make a cream: mix 200 g of cottage cheese, 2 g of stevia, natural yoghurt, coconut shavings and poppy.
Remove the ready biscuits from the multicooker, cool it slightly and cut it in half.
Smear with cream and put in the refrigerator or eat immediately. Bon Appetit!
- 140 g plain flour (For the pastry)
- pinch baking powder
- 85 g salted butter
- One tsp caster sugar
- 1.2 l milk
- juice 1 lemon (For the filling)
- 50 g unsalted butter
- 50 g caster sugar
- One large hen or duck egg (beaten)
- 25 g currants
Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the way. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined – leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and refrigerated.
To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and cook the cake. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.
I show this diet cheese pancakes for all cheese pancakes lovers. They are easy to cook and tasty, they melt in the mouth. Cook them quickly and have an excellent breakfast!
- 300 g Quark 1.8-2%
- One pc. Chicken egg
- 3 tbsp Rice flour (or you can replace it with any other diet flour)
- 1 tbsp Coconut flour (or you can change it with a different diet flour)
- 1 g Stevia (to replace the sugar) (In this recipe, I don’t add sweetener to cheese pancakes, I serve them with honey and fruits for my children and with berries and 0 calorie mango syrup for me)
Mix everything. You can also add raisins if you like.
Make cheese pancakes.
Grease the frying pan with coconut oil and bake every side for 5 minutes.
That’s all. Healthy and satisfying breakfast is ready. Have a nice meal.
Creamy cottage cheese keeps this pancake batter super-light and fluffy – a perfect breakfast or brunch.
- One tin sweetcorn
- Six spring onions
- One fresh red chilli
- Two free-range eggs
- 200 g cottage cheese
- 150 g wholemeal self-raising flour
- 50 ml semi-skimmed milk
- olive oil
- Four rashers of higher-welfare smoked streaky bacon
- Four bananas
- Tabasco jalapeño sauce (optional)
Tip the sweetcorn into a bowl, juice and all. Trim the spring onions and finely slice with the chilli (deseed if you like), then add to the pot along with the eggs, cottage cheese and flour.
Mix, then gradually loosen with the milk to a thick but oozy batter. Lightly season with sea salt and black pepper.
I like to cook and serve two pancakes at a time, so each person gets a lovely hot plate of food. Put a large non-stick frying pan on medium heat and wipe with a piece of oiled kitchen paper.
Place one rasher of bacon in the pan and as soon as it starts to release its smoky fat, wiggle that around the pan. Add two small ladles of batter to one side and flatten them slightly.
Peel one banana and cut into four chunky slices at an angle. Add them to the pan to caramelise, turning when golden. Once the pancakes are golden on the bottom, flip them over to cook on the other side. Finessing your temperature control so that everything is ready at the same time is an art – tweak the temperature to help you out until you get your groove.
Get your first lucky customer seated at the table and serve their pancakes with the banana, bacon and Tabasco (I love the green jalapeño one here) for drizzling, if they fancy it, while you crack on with the next portion.
The two ingredients Low Carb Cream Cheese Pancakes. Just mix eggs and cream cheese to get a delicious low carb, high taste pancakes. Ready in 10 minutes.
- 1/2 tbsp butter
- Two eggs
- 2.5 oz cream cheese
Add some butter to a pan and stick it on medium heat.
Throw the cream cheese and eggs into a bowl and mix with a fork until creamy. If you’re planning to, now is the time to add some extras. But be careful! The batter is quite runny so that I wouldn’t add things like nuts.
Alternatively, you can use a blender, but remember to let the batter sit for a minute or two! It’ll cook better then.
Off it goes into the pan. I usually make just one big pancake, but two medium-sized ones would also work perfectly fine.
Here are some ideas for extra ingredients to pimp these pancakes up. Check them out below! (All optional of course)
For the batter:
* 1 tsp of cinnamon
* 1 tbsp of protein powder
* 1 tbsp of small coconut flakes
* Vanilla extract
* Maple syrup
* Cherries, strawberries
* Sugar and lemon juice
Conclusion: Two recipes that are rich in Calcium and Protein
So, the high content of calcium, protein, and other nutritive elements make these two recipes one of the best when you need such an intake of nutrients.
Of course, we only mentioned the cottage cheese (that is present in the first recipe), but there are other essential ingredients such as milk, yoghurt and Quark.
On the one hand, milk improves bones and teeth health due to its high content of calcium (in fact, milk is one of the best natural sources of this element). Vitamin D, which helps to prevent osteoporosis, is present in relatively high amounts in milk. Potassium – reduces blood pressure (vasodilation).
Quark is a low-fat cheese that is very popular in Europe. Thanks to its texture, it is ideal for adding creaminess but without calories. Quark contains a considerable percentage of protein but also has calcium and phosphate. However, it has much less salt than cottage cheese.
Finally, yoghurt, which is rich in calcium but also contains vitamin B (especially vitamin B12) and riboflavin. It is important to mention, that yoghurt does not have vitamin D naturally, so that is why the manufacturers fortify it with this nutrient.