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Add 2 cups of low fat cottage cheese into a food processor.

Crack and add 4 whole eggs to the food processor.

Add 1 teaspoon of vanilla extract to the food processor.
Add 4 tablespoons of sugar-free maple syrup to the food processor.

Add 1 1/4 cups of self rising flour to the food processor.

Secure the lid on the food processor and blend all ingredients until the mixture is smooth and forms a pancake batter.

Pour the blended batter from the food processor into a large mixing bowl.

Add 60 grams of Stevia chocolate chips to the batter in the bowl.

Stir the chocolate chips into the batter until evenly distributed.

Heat a pan (a cast iron pan works well) over medium heat and place several round metal pancake molds into it, if desired. Lightly grease the molds and pan.

Pour the pancake batter into each of the metal molds in the pan, filling them about two-thirds full. If not using molds, pour about 1/4 cup of batter per pancake onto the hot pan.

Cook the pancakes for 2-4 minutes until they are golden brown on the first side and bubbles begin to form on the surface.

Using a spatula, carefully flip each pancake (and its mold, if using) to cook the other side until golden brown, about 2-3 minutes.
Once cooked, remove the pancakes from the pan and the molds (if used).

Repeat the cooking process with the remaining batter until all pancakes are made. This recipe yields approximately 10 pancakes.

For meal prep, the cooked pancakes can be wrapped individually in aluminum foil. They can then be frozen and reheated whenever desired.

Serve the pancakes stacked and drizzle with additional sugar-free maple syrup.


Add 2 cups of low fat cottage cheese into a food processor.

Crack and add 4 whole eggs to the food processor.

Add 1 teaspoon of vanilla extract to the food processor.
Add 4 tablespoons of sugar-free maple syrup to the food processor.

Add 1 1/4 cups of self rising flour to the food processor.

Secure the lid on the food processor and blend all ingredients until the mixture is smooth and forms a pancake batter.

Pour the blended batter from the food processor into a large mixing bowl.

Add 60 grams of Stevia chocolate chips to the batter in the bowl.

Stir the chocolate chips into the batter until evenly distributed.

Heat a pan (a cast iron pan works well) over medium heat and place several round metal pancake molds into it, if desired. Lightly grease the molds and pan.

Pour the pancake batter into each of the metal molds in the pan, filling them about two-thirds full. If not using molds, pour about 1/4 cup of batter per pancake onto the hot pan.

Cook the pancakes for 2-4 minutes until they are golden brown on the first side and bubbles begin to form on the surface.

Using a spatula, carefully flip each pancake (and its mold, if using) to cook the other side until golden brown, about 2-3 minutes.
Once cooked, remove the pancakes from the pan and the molds (if used).

Repeat the cooking process with the remaining batter until all pancakes are made. This recipe yields approximately 10 pancakes.

For meal prep, the cooked pancakes can be wrapped individually in aluminum foil. They can then be frozen and reheated whenever desired.

Serve the pancakes stacked and drizzle with additional sugar-free maple syrup.
