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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenwithkai.com/cottage-cheese-pancakes-recipe/