Easy Almond Flour Cottage Cheese Pancakes (Edit recipe)

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Fluffy texture, golden, and protein-packed, these almond flour cottage cheese pancakes flip like a dream and taste like weekend brunch any day of the week. Made with simple ingredients, this Gluten Free High Protein Pancakes recipe is perfect for busy mornings when you want a warm breakfast without the sugar crash. Want 47 high-protein keto breakfasts you can rotate all week? Get it here: Fuel - High Protein Keto Breakfast Recipes Collection.

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 6

Ingredients

.5 cup Cottage Cheese, full-fat
2 Eggs, large
.75 cup Almond Flour
1 tsp Baking Powder
1 pinch Salt
1 Tbsp Butter, Unsalted
1 tsp Vanilla Extract, sugar free
1 Tbsp Granular Sugar Substitute - Swerve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor, blend the cottage cheese and eggs until smooth or slightly textured, depending on your preference.
Add almond flour, baking powder, sweetener (if using), vanilla extract, and salt. Blend or stir until a thick pancake batter forms. If too thick, add a splash of almond milk.
Heat a non-stick skillet over medium-low heat. Lightly grease with butter, coconut oil, or avocado oil.
Scoop about 2 tablespoons (or 1 cookie scoop) of batter per pancake onto the skillet. Gently spread into circles.
Cook until bubbles form, edges look set, and bottoms are golden brown, about 2-3 minutes per side. Flip once and cook the other side until golden.
Serve warm with your favorite low-carb toppings.

Notes

Batter should be thick for the best texture. If too thick, add a splash of almond milk. Use fridge-cold cottage cheese for a smoother blend. Skip sweetener for a savory version. Top with bacon, eggs, or avocado. Want more protein? Add a scoop of protein powder and reduce almond flour slightly. Nut-free option: use coconut flour instead of almond flour. Store in an airtight container in the fridge for up to 3 days or freeze up to 1 month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	120
Fat:	10 g
Carbohydrates:	4 g
Protein:	6 g
Cholesterol:	8 g
Sodium:	133 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.