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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.

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 smooth and creamy to ensure a consistent pancake batter base.
  2. 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.
  3. Heat Skillet: Heat 1 tablespoon of avocado oil in a large skillet over medium heat, ensuring the pan is evenly coated for perfect frying.
  4. 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.
  5. 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.
  6. 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

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