Description
These Cottage Cheese Pancakes are a low-carb, high-protein breakfast dream. Fluffy, golden, and made with just 6 simple ingredients, they come together in a blender for the ultimate quick and healthy morning meal. Keto-friendly and naturally gluten-free, they’re perfect for anyone looking to enjoy pancakes without the sugar crash.
Ingredients
Scale
- 1/2 cup full-fat cottage cheese
- 4 large eggs
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 2 teaspoons monk fruit sweetener or allulose
- 1/2 teaspoon vanilla extract
- 4 teaspoons avocado oil or butter, for frying
Instructions
- Blend the Batter: Add cottage cheese, eggs, almond flour, baking powder, sweetener, and vanilla to a blender. Blend until smooth but avoid over-mixing.
- Let Batter Rest: Allow the batter to sit for 5 minutes to thicken and set.
- Heat and Prep the Skillet: Heat a non-stick skillet over medium heat and add a little avocado oil or butter.
- Cook the Pancakes: Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes per side until golden brown and fluffy.
- Serve: Plate warm with your favorite low-carb toppings like sugar-free syrup, berries, or nut butter.
Notes
Avoid using fat-free cottage cheese—it doesn’t create the same creamy texture. Letting the batter rest is key for fluffiness. To make these nut-free, replace almond flour with sunflower seed flour in equal measure. Freeze leftovers between parchment and reheat in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Low Carb
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 257
- Sugar: 2g
- Sodium: 154mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 190mg
Keywords: cottage cheese pancakes, keto pancakes, low carb breakfast, gluten free pancakes