Mini Savory Cottage Cheese Pancake Sandwiches (Keto, Low Carb, High Protein) (Edit recipe)

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Golden on the outside, cheesy in the middle, these little savoury pancakes are the perfect grab-and-go treat, ideal for breakfast, lunch, or snacks. Think fluffy cottage‑cheese batter spiced up with garlic and chives, sandwiched around melted cheddar and pepperoni. Ready in under 20 minutes and packed with 20 g protein per serving. They’re based on my original recipe Keto Almond Flour Cottage Cheese Pancakes, but we skip the sweeteners, add savory spices, and turn them into melty, handheld sandwiches.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

11

Serves: 22

Ingredients

.5 cup Cottage Cheese, full-fat
2 Eggs, large
.25 cup Almond Flour
1 tsp Baking Powder
1 pinch Salt
.5 tsp Garlic Powder
.5 tsp Onion Powder
1 Tbsp Chives
1 Tbsp Butter, Unsalted
6 Pepperoni
2 Cheddar Cheese

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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 cottage cheese and eggs to a blender or food processor. Blend until completely smooth cottage cheese. You shouldn’t see any chunks of cottage cheese.
Stir in almond flour, baking powder, salt, garlic & onion powders the cottage cheese mixture until a thick pancake batter forms. If batter is too thin, add almond flour 1 tablespoon at a time. If too thick, add a splash of almond milk.
Gently fold chopped chives so they stay bright and green.
Use medium‑low to medium heat and melt butter or coconut oil until it coats the pan evenly.
Scoop 2 tablespoons batter per mini pancake. Leave space between them. Cook until edges set and bubbles form (~2-3 min), then flip and cook until golden brown.
Sandwich pepperoni and cheddar between two pancakes. Place back in the pan and melt the cheese over low heat (~1 min each side).
Cut in half and enjoy while the cheese is soft and melty.

Notes

Thick batter = fluffier pancakes that hold their shape. Flip gently with a small spatula to avoid breakage. Don’t overcrowd the pan. Cook in batches if needed. Avoid microwaving when reheating for the best texture. Bacon, turkey, or grilled veggies can replace pepperoni. Mozzarella or provolone work instead of cheddar. Nut-free? Use sunflower seed flour instead of almond.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	12
Fat:	1 g
Carbohydrates:	0 g
Protein:	1 g
Cholesterol:	2 g
Sodium:	37 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.