Introduction

Cottage cheese pancakes are a deliciously fluffy and protein-packed breakfast option that’s both satisfying and easy to make. With a blend of almond and einkorn flours, these pancakes offer a unique texture and flavor perfect for a cozy morning.

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), Besti, baking powder, vanilla, and salt to the blender. Blend again just until combined.
Step 3: Heat a tablespoon of avocado oil in a large skillet over medium heat. Pour circles of the batter into the pan, about 1/8 cup at a time.
Step 4: Fry the pancakes for 2-3 minutes, until bubbles form on top, edges start to dry, and a spatula can slide underneath. Flip and fry for another 1-2 minutes until golden brown.
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 einkorn flour with tapioca flour entirely.
Use full-fat cottage cheese for richer flavor and better texture.
Add fresh berries or cinnamon to the batter for a subtle twist.
Serve with your favorite syrup or a dollop of Greek yogurt for extra creaminess.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for about 30 seconds until warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

These pancakes rely on cottage cheese for moisture and texture, so dairy-free substitutions are challenging. You might try silken tofu or a firm dairy-free cheese alternative, but results may vary.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Stir gently before cooking, as some settling may occur.

Cottage Cheese Pancakes Recipe

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★★★★★

4.6 from 120 reviews

These Cottage Cheese Pancakes are a delicious, protein-packed breakfast option that combines creamy cottage cheese with wholesome almond and einkorn flours for a light, fluffy texture. Naturally sweetened with monk fruit and allulose blend, they are perfect for a low-carb or gluten-free diet when using tapioca flour. Cooked on the stovetop with avocado oil, these pancakes deliver a nutritious and satisfying start to your day.

Author: Lila
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 medium 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 smooth and creamy to ensure a consistent pancake batter base.
Add Dry Ingredients: Add the almond flour, einkorn flour (or tapioca flour if making gluten-free), Besti monk fruit allulose blend, baking powder, vanilla extract, and sea salt to the blender. Blend again just until the mixture is combined, avoiding overmixing.
Heat Skillet: Heat 1 tablespoon of avocado oil in a large skillet over medium heat, ensuring the pan is evenly coated for perfect frying.
Cook Pancakes: Pour batter into the skillet in 1/8 cup increments to form individual pancakes. Fry for 2-3 minutes, watching for bubbles to form on top and edges to dry slightly. Carefully slide a spatula underneath once these signs appear.
Flip and Cook Other Side: Flip the pancakes 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, adding more avocado oil as needed to prevent sticking. Serve warm with your favorite toppings.

Notes

For a gluten-free version, substitute einkorn flour with tapioca flour.
Drain any excess liquid from cottage cheese to avoid batter that’s too runny.
Cook pancakes on medium heat to prevent burning while ensuring the centers cook fully.
Use a non-stick skillet for easier flipping and reducing the amount of oil needed.
These pancakes can be reheated in a toaster or skillet and store well in the refrigerator for up to 3 days.

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