Introduction

Cottage cheese pancakes offer a delightful twist on a classic breakfast favorite. These fluffy, protein-packed pancakes are easy to make and bring a subtle tangy flavor that pairs wonderfully with your favorite toppings.

Cottage Cheese Pancakes Recipe - Recipe Image

Ingredients

1 cup cottage cheese (drain any extra liquid on top, if any)
3 large eggs
2/3 cup wholesome Yum blanched almond flour
1/3 cup einkorn flour (or tapioca flour for gluten free)
2 tbsp Besti monk fruit allulose blend
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp sea salt
1 tbsp avocado oil (plus more as needed, for frying)

Instructions

Step 1: Place the cottage cheese and eggs in a blender and blend until smooth.
Step 2: Add the almond flour, einkorn flour (or tapioca flour), monk fruit sweetener, baking powder, vanilla extract, and sea salt. Blend again just until combined.
Step 3: Heat a tablespoon of avocado oil in a large skillet over medium heat. Pour circles of batter into the pan, about 1/8 cup each. Cook for 2-3 minutes until bubbles form on top, edges look dry, and you can slide a spatula underneath.
Step 4: Flip the pancakes and fry for another 1-2 minutes until golden brown on the other side.
Step 5: Repeat with the remaining batter, adding more oil as needed if the pan gets dry.

Tips & Variations

For a gluten-free version, substitute the einkorn flour with tapioca flour.
Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
Try topping with fresh berries, a drizzle of honey, or sugar-free syrup for a delicious finish.
If you prefer a thicker batter, reduce the almond flour slightly or add a bit more cottage cheese.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave for about 20 seconds. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without a blender?

Yes, you can mix the cottage cheese and eggs with a whisk or fork until smooth, then stir in the dry ingredients. The batter will be a bit more textured but still delicious.

Are these pancakes suitable for a low-carb diet?

Yes, by using almond flour and a low-carb sweetener like monk fruit, these pancakes are lower in carbs than traditional ones, making them a good option for low-carb diets.

Cottage Cheese Pancakes Recipe

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★★★★★

4.9 from 108 reviews

These Cottage Cheese Pancakes are a delicious and protein-packed breakfast option, featuring creamy cottage cheese blended with almond and einkorn flours for a light, fluffy texture. Sweetened with monk fruit and cooked in avocado oil, these pancakes are both flavorful and gluten-friendly, perfect for a wholesome morning meal.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

1 cup Cottage cheese (drain any extra liquid on top, if any)
3 large Eggs
1 tsp Vanilla extract
1 tbsp Avocado oil (plus more as needed for frying)

Dry Ingredients

2/3 cup Wholesome Yum Blanched Almond Flour
1/3 cup Einkorn flour (or tapioca flour for gluten free)
2 tbsp Besti Monk Fruit Allulose Blend
1 tsp Baking powder
1/8 tsp Sea salt

Instructions

Blend wet ingredients: Place the cottage cheese and eggs in a blender. Blend until the mixture is smooth and creamy to ensure the pancakes have a uniform texture.
Add dry ingredients and combine: Add the almond flour, einkorn flour (or tapioca flour for gluten free), Besti monk fruit blend, baking powder, vanilla extract, and sea salt to the blender. Blend again just until all ingredients are combined, being careful not to overmix.
Heat the skillet: Heat a tablespoon of avocado oil in a large skillet over medium heat, ensuring the pan is well-coated for frying the pancakes evenly without sticking.
Cook the pancakes: Pour circles of the batter into the hot skillet, approximately 1/8 cup per pancake. Cook for 2-3 minutes or until lots of bubbles form on top, the edges start to dry out, and you can easily slide a spatula underneath.
Flip and finish cooking: Flip the pancakes carefully using a spatula and fry for an additional 1-2 minutes until the other side is golden brown and cooked through.
Repeat and serve: Continue cooking the remaining batter in batches, adding more avocado oil as needed if the pan becomes dry. Serve warm with your favorite toppings.

Notes

To make the pancakes gluten free, substitute the einkorn flour with tapioca flour as indicated.
Drain excess liquid from the cottage cheese to avoid overly wet batter.
Use avocado oil or any neutral oil with a high smoke point for best frying results.
Do not overblend after adding the dry ingredients to maintain a light texture.
These pancakes are best enjoyed immediately but can be stored refrigerated in an airtight container for up to 2 days.

Keywords: cottage cheese pancakes, low carb pancakes, gluten free pancakes, almond flour pancakes, healthy breakfast, protein pancakes