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Low-Calorie Cottage Cheese Strawberry Pancake Cake
Tender stack of rice-flour pancakes layered with a cottage-cheese and strawberry cream, sweetened with Jerusalem-artichoke syrup. Light, airy, gluten-free.
20 min prep / 45 min total
321 kcal
11.7g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 2egg whites
- 400 mlmilk
- 2½ tbspJerusalem-artichoke syrup
2-3 tablespoons
- pinchsalt
- 200 grice flour
- ⅓ tspbaking powder
- hot water
to loosen the batter
- vegetable oil
for frying
- 180 gcottage cheese
0% fat
- strawberries
a handful
- Jerusalem-artichoke syrup
a splash, for the cream
Instructions
Whisk 2 egg whites with 400ml milk, 2-3 tablespoons Jerusalem-artichoke syrup and a pinch of salt.
Stir in 200g rice flour and 1/3 teaspoon baking powder, adding hot water until the batter is pourable.
Fry thin pancakes in a non-stick pan with a little oil, golden on both sides.
Blend 180g cottage cheese with strawberries and a splash of syrup for the filling.
Stack the pancakes with cream between each, top with strawberries and chill briefly before slicing.
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