Previous to my nickel food allergy, I always preferred making and eating waffles. I personally loved how easy they were to make with a waffle iron and enjoyed the little squares. All the waffle irons I have owned were made with non-stick stainless steel. Not knowing if a nickel free waffle iron exists, I have learned to make nickel free pancakes.
Told whole wheat flour is high in nickel, instead I eat white flour and I haven’t had any problems. I haven’t tested this recipe with rice flour, but it probably would taste great. I especially like this recipe as the cottage cheese adds some protein. Since vitamin C can reduce the absorption of nickel, the lemon not only adds zest, but extra defense.
When cooking in the kitchen, the blender is one of my favorite cooking instruments! Overtime I have become a better chef and having a variety of tools makes all the different. The blender significantly reducing the amount of time needed to make these pancakes, which makes the recipe a perfect choice for Saturday morning breakfast or for a Tuesday evening dinner after work.
¾ cup egg whites or 3 eggs
1 cup cottage cheese
½ cup 1% milk
¼ cup lemon juice or 1 juiced lemon
1 cup of flour
The Recipe & Cooking Steps:
Place the egg whites, cottage cheese, milk and lemon juice in the blender. Blend until all the ingredients are smooth. Next add the flour. I have found it is easier to add the flour in ½ cup increments and blend it after the first and second ½ cup, than to blend the entire cup of flour at once.
What I love about using the blender is how easy it allows you to make the pancakes. You can free pour the pancake mix from the blender directly on a sauce pan on the stove top. First I recommend spraying non-stick cooking spray or placing a thin layer of olive oil in the pan. I also love using my cast iron grill. Cook the pancakes on both sides until brown and enjoy!