Delicious low-carb pancakes made with cottage cheese and almond flour, offering a high-protein alternative to traditional pancakes, perfect for a keto-friendly breakfast.
Ingredients:
3 large eggs
1 cup almond flour
1 cup cottage cheese
1 tablespoon granulated brown sweetener
½ teaspoon baking powder
Butter for frying
Directions:
In a medium bowl, combine eggs, almond flour, cottage cheese, granulated brown sweetener, and baking powder. Whisk together until well combined.
Preheat a skillet over medium heat and add a small amount of butter or use cooking spray to grease the pan.
Pour small rounds of batter onto the heated skillet, cooking 1–2 minutes per side until golden brown. Repeat with remaining batter.
Serve warm, optionally topped with whipped cream or sugar-free syrup.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: Approximately 200 kcal per serving | Servings: 4 servings
Keto Cottage Cheese Pancakes
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Fluffy, low-carb Keto Cottage Cheese Pancakes made with almond flour and cottage cheese for a high-protein, gluten-free breakfast. Perfect for keto and low-carb lifestyles!
Ingredients
- 3 large eggs
- 1 cup almond flour
- 1 cup cottage cheese
- 1 tablespoon granulated brown sweetener
- ½ teaspoon baking powder
- Butter for frying
Instructions
- In a medium mixing bowl, whisk together the eggs, almond flour, cottage cheese, granulated brown sweetener, and baking powder until smooth.
- Preheat a skillet over medium heat and add a small amount of butter or cooking spray to grease the pan.
- Pour small rounds of batter onto the skillet. Cook each pancake for 1–2 minutes per side, or until golden brown and set.
- Repeat the process with the remaining batter.
- Serve warm, optionally topped with whipped cream, sugar-free syrup, or fresh berries.
Notes
- Use full-fat cottage cheese for a richer flavor and creamier texture.
- To ensure even cooking, avoid overcrowding the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American