Cottage Cheese Pancakes Recipe
Almond flour, eggs, and cottage cheese are blended to a smooth batter and fried to make fluffy cottage cheese pancakes with crispy edges.
Servings: 4
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
Calories: 321kcal | Carbohydrates: 8g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 266mg | Potassium: 105mg | Fiber: 3g | Sugar: 3g | Vitamin A: 443IU | Calcium: 152mg | Iron: 2mg