Pumpkin Cottage Cheese Pancakes with Almond Flour (Edit recipe)

254 recipes
|
100 followers

Fluffy, golden, and packed with cozy fall flavors, these almond flour pumpkin cottage cheese pancakes are pure keto comfort. Ready in 15 minutes. If you love cottage cheese pancakes and want a nutty, gluten-free version that’s soft, spiced, and low carb, this one’s for you. These almond flour pumpkin cottage cheese pancakes are for anyone who wants fall flavor without the fuss.

Share

Save

Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

11

Serves: 4

Ingredients

2 Eggs, large
.5 cup Cottage Cheese, full-fat
.25 cup Easy Roasted Pumpkin Puree (click for recipe)
.5 tsp Vanilla Extract, (sugar free)
.75 cup Almond Flour
1 tsp Baking Powder
1 tsp Pumpkin Pie Spice
.25 tsp Cinnamon, Ground
2 Tbsp Granular Sugar Substitute - Swerve
1 pinch Salt
2 Tbsp Butter, Unsalted

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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

Preheat a non-stick skillet over medium heat. Spray lightly with cooking spray or melt a little bit of butter.
In a blender or food processor, first add the wet ingredients: cottage cheese, eggs, pumpkin puree and vanilla.
Add or fold the dry ingredients: almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
Blend again just until combined. Don't overmix.
Let the pancake batter sit for 1-2 minutes to thicken.
Scoop 1/4 cup batter into the skillet for each pancake.
Cook 2-3 minutes per side, flipping gently once bubbles form and edges are set.
Serve warm with sugar-free maple syrup, whipped cream, or fresh berries.

Notes

Want nut-free? Swap almond flour for coconut flour – Pumpkin Cottage Cheese Pancakes Coconut Flour Recipe. A scoop of vanilla protein powder adds extra grams of protein without changing the texture. These reheat beautifully! Pop in the toaster or microwave. You can also freeze with parchment between each. Top with sugar-free syrup, whipped cream, or keto pumpkin ice cream for a dreamy fall breakfast. If you want an easy breakfast rotation for the whole week, Fuel is my set of high-protein keto breakfasts eBook, with both 5-minute recipes and longer prep options.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	209
Fat:	17 g
Carbohydrates:	5 g
Protein:	10 g
Cholesterol:	20 g
Sodium:	202 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.