This cottage cheese pancakes recipe makes fluffy pancakes with crispy edges that are perfect for breakfast any day of the week.
Using low-carb, high-protein almond flour, cottage cheese, and eggs, this cottage cheese pancake recipe produces fluffy flapjacks that are irresistibly delicious.
Holly’s High-Protein Hotcakes
- Flavor: No-sugar pancakes are tangy and naturally sweet.
- Skill Level: Whip the ingredients and fry – ready in minutes!
- Prep note: This recipe freezes beautifully, making future breakfast prep a cinch.
- Recommended tools: A smoothie blender is a must-have for a smooth batter.
- Serving suggestions: Use your favorite sugar free syrup, fresh berries, a scoop of yogurt, and a side of homemade breakfast sausage patties.
Cottage Pancake Components
Cottage Cheese: Choose any fat percentage, although a full-fat version will taste best. For faster blending, use small curd.
Almond Flour: Gluten-free almond flour is made with ground almonds and offers a high fiber, high-protein content with mild flavor that lets the cottage cheese and eggs shine through.
Batter: Large eggs will produce the fluffiest results, but you can use 4 small eggs. Let eggs and butter come to room temperature for easier blending.
Stacks & Switch-Ups
- Replace ½ the cottage cheese with 4 ounces of room-temperature cream cheese. You may need to add a little water to loosen the mixture, but they’ll turn out light and fluffy with the same crispy edges.
- Feel free to sweeten cottage cheese pancakes with your favorite monk fruit, allulose, or erythritol blend.
- Make savory crepe-style pancakes by adding a simple garlic herb seasoning blend and spreading them thinner on the pan in Step 3. Roll them up around chicken curry salad scrambled eggs, or turkey sausage.
How To Make Cottage Cheese Pancakes
- Blend all ingredients until smooth (full recipe below).
- Cook pancakes in butter until edges are crispy and both sides are browned.
- Serve immediately.
Stack & Stash Secrets
Keep leftover cottage cheese pancakes between sheets of parchment paper in a covered container in the refrigerator for up to 4 days.
To freeze, layer them the same way with parchment paper and transfer them to a zippered bag. Press the air out and freeze for up to 1 month.
More Breakfast Recipes to Try
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Cottage Cheese Pancakes Recipe
Ingredients
- 1 cup cottage cheese
- 1 cup almond flour
- 3 large eggs
- 2 tablespoons melted unsalted butter , plus additional for cooking
- ½ teaspoon baking powder
- 1 teaspoon vanilla optional
Instructions
- Add the cottage cheese, almond flour, eggs, butter, and baking powder to a blender. Blend for a few seconds until smooth. The batter will be thin.
- Melt a small amount of butter (or use cooking spray) in a large nonstick skillet over medium-low heat.
- Pour the batter in 1 ½ tablespoon portions onto the skillet and cook until the bottoms are golden, about 5 to 6 minutes. Flip over and cook 4 minutes on the other side. Serve immediately.
Notes
- Makes about 16, 3-inch pancakes
- Cooking spray can be used instead of butter when cooking pancakes
- To store leftovers, separate with layers of parchment paper and refrigerate for up to 4 days, or freeze for up to 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I can’t wait to try these. They look wonderful! Thanks for the recipe!
God bless!!!
I hope you enjoy it, Maria!