Introduction

Cottage cheese pancakes are a delightful twist on traditional pancakes, offering a fluffy texture and a boost of protein. These pancakes are easy to make and perfect for a nutritious breakfast or brunch.

Cottage Cheese Pancakes Recipe - Recipe Image

Ingredients

1 cup Cottage cheese (drain any extra liquid on top, if any)
3 large Eggs
2/3 cup Wholesome Yum Blanched Almond Flour
1/3 cup Einkorn flour (or tapioca flour for gluten free)
2 tbsp Besti Monk Fruit Allulose Blend
1 tsp Baking powder
1 tsp Vanilla extract
1/8 tsp Sea salt
1 tbsp Avocado oil (plus more as needed, for frying)

Instructions

Step 1: Place the cottage cheese and eggs in a blender. Blend until smooth.
Step 2: Add the almond flour, einkorn flour (or tapioca flour), Besti, baking powder, vanilla, and salt. Blend again just until combined.
Step 3: Heat a tablespoon of avocado oil in a large skillet over medium heat. Pour circles of the batter into the pan, 1/8 cup at a time. Fry for 2-3 minutes, until lots of bubbles form on top, the edges start to dry out a bit, and you can slide a spatula underneath. Flip and fry for 1-2 minutes, until golden brown on the other side.
Step 4: Repeat with all the pancake batter. Add more oil as needed if the pan gets dry.

Tips & Variations

For a gluten-free version, substitute einkorn flour with tapioca flour as suggested.
Make sure to drain excess liquid from the cottage cheese to prevent soggy batter.
Add fresh berries or a pinch of cinnamon to the batter for extra flavor.
Use a non-stick skillet to reduce the amount of oil needed for frying.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in a toaster to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and einkorn flour?

Yes, you can substitute with regular all-purpose flour but the texture and flavor will be different. Adjust the flour amount as needed to get a batter that’s thick but pourable.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking, as the ingredients may settle.

Cottage Cheese Pancakes Recipe

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★★★★★

4.7 from 113 reviews

These Cottage Cheese Pancakes are a delicious, protein-packed breakfast option that combines creamy cottage cheese with almond and einkorn flours for a light, fluffy texture. Sweetened naturally with monk fruit and allulose blend, they are perfect for those looking for a low-carb, gluten-free-friendly pancake recipe. Quick to prepare and cook on the stovetop, they’re perfect for a nutritious start to your day.

Author: Maya
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 8–10 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 cup Cottage cheese (drained of any excess liquid)
3 large Eggs
2/3 cup Wholesome Yum Blanched Almond Flour
1/3 cup Einkorn flour (or tapioca flour for gluten free)
2 tbsp Besti Monk Fruit Allulose Blend
1 tsp Baking powder
1 tsp Vanilla extract
1/8 tsp Sea salt
1 tbsp Avocado oil (plus more as needed for frying)

Instructions

Blend Wet Ingredients: Place the cottage cheese and eggs in a blender. Blend until the mixture becomes smooth and creamy, ensuring there are no lumps in the batter.
Add Dry Ingredients and Blend: Add the almond flour, einkorn flour (or tapioca flour if you prefer gluten free), Besti monk fruit allulose blend, baking powder, vanilla extract, and sea salt to the blender. Blend the mixture again just until all ingredients are combined; avoid overblending to keep pancakes tender.
Heat Skillet and Fry Pancakes: Heat one tablespoon of avocado oil in a large skillet over medium heat. Pour the batter in 1/8 cup portions to form small pancake circles in the pan. Fry each pancake for 2 to 3 minutes until you see lots of bubbles on the surface, the edges start to dry out, and you can slide a spatula underneath without sticking.
Flip and Cook Other Side: Carefully flip each pancake and fry for an additional 1 to 2 minutes, or until the other side turns golden brown.
Repeat and Serve: Continue frying the remaining batter, adding more avocado oil if the skillet becomes dry. Serve the pancakes warm with your favorite toppings.

Notes

You can substitute einkorn flour with tapioca flour for a gluten-free version.
Drain excess liquid from cottage cheese to avoid a runny batter.
Use a non-stick skillet or well-seasoned pan to prevent sticking.
Adjust the heat as needed to ensure pancakes brown without burning.
Optional toppings include fresh berries, sugar-free syrup, or a dollop of Greek yogurt.

Keywords: cottage cheese pancakes, low carb pancakes, gluten free pancakes, protein pancakes, almond flour pancakes, easy breakfast recipe