Easy Coconut Flour Cottage Cheese Pancakes (Edit recipe)

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Fluffy, golden, and high in protein, these coconut flour cottage cheese pancakes are a dream low carb breakfast. They’re soft on the inside, lightly crisp on the edges, and perfect for topping with sugar-free syrup, keto jam or fresh berries. Made with simple ingredients like eggs, full-fat cottage cheese, and coconut flour, this keto pancake recipe is ready in 15 minutes and totally satisfying. 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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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 6

Ingredients

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

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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

Add the cottage cheese and eggs to a blender or food processor. Blend until smooth.
Add coconut flour, baking powder, salt, and sweetener (if using). Add vanilla extract for a sweet version.
Blend again until a thick, smooth pancake batter forms.
Let the batter rest 1-2 minutes so the coconut flour can fully absorb the moisture. If the batter is too thick to scoop, add 1-2 teaspoons of almond milk to loosen it slightly.
Heat a non-stick frying pan over medium-low heat and add a little butter or coconut oil.
Scoop about 1 cookie scoop (2 tablespoons) of batter per pancake into the pan.
Cook until bubbles form and the edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden brown.

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 the coconut flour slightly. 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:	54
Fat:	4 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	136 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.