Cottage Cheese Pancakes have a perfectly creamy texture, yet are light and fluffy.  Made with almond flour, they are gluten-free and low in carbs, making them the ideal easy to make healthy breakfast.

Jump to:

• ❤️ Why You'll Love This Cottage Cheese Pancakes Recipe
• 🛒 Ingredients for Low Carb Cottage Cheese Pancakes
• 🔪 How to Make Gluten-Free Cottage Cheese Pancakes
• 💡 Tips
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• Are Cottage Cheese Pancakes Actually Good?
• What Does Cottage Cheese Taste Like in Pancakes?
• Is Cottage Cheese Okay For a Low Carb Diet?
• 🍽️ More Healthy Breakfast Recipes

❤️ Why You'll Love This Cottage Cheese Pancakes Recipe

• Creamy texture
• Light and fluffy
• Gluten-free, sugar-free and low carb
• Easy to make in just 20 minutes
• Family and kid friendly
• Perfect healthy breakfast or brunch idea

If you love pancakes, but are trying to keep your carbs low, these cottage cheese pancakes are just the answer!  Made with cottage cheese, which keeps them creamy and all low carb and sugar-free ingredients, they’re a healthy breakfast that no one would ever know are actually good for you.

The batter comes together quickly, keeping your time in the kitchen limited to just 20 minutes from start to finish.  They’re perfect for anyone who cannot tolerate gluten, and are great for kids!

Top with butter, cut up fresh berries, whip cream and/or SF maple syrup and breakfast is served.  You can even make them in advance, so they are great for meal prepping your breakfast.

🛒 Ingredients for Low Carb Cottage Cheese Pancakes

• Almond flour
• Oat fiber
• Cottage cheese
• Heavy cream
• Eggs
• Monk fruit/allulose
• Baking powder
• Vanilla extract

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• High powered blender or food processor
• Mixing bowl
• Whisk
• Brush
• Large nonstick skillet

🔪 How to Make Gluten-Free Cottage Cheese Pancakes

Add the cottage cheese, heavy cream, eggs, sweetener and vanilla extract into the bowl of a food processor. Mix until well combined and smooth.

In a large mixing bowl, add in the almond flour, oat fiber and baking powder.

Whisk to combine, then pour the wet ingredients in.

Mix just until combined, without over mixing.

Heat a large nonstick skillet to low heat.

Brush avocado oil or clarified butter in the skillet, then add some of the pancake batter.  Make sure they pancakes are small, which makes them easier to cook and flip.

Cover and continue cooking until you start to see tiny bubbles form on top and the bottoms, when you check, are golden.

Flip the pancakes, cover the skillet and continue cooking until they are cooked through.  Continue with the rest of the batter.

Serve with your favorite toppings like butter, maple syrup or sugar-free maple syrup if you are low carb.

💡 Tips

• Do not be tempted to over mix the batter, otherwise it could deflate the batter some and create more dense pancakes.
• Keep the pancakes small, they will be easier to flip, will be a little fluffier and will cook more evenly.
• Puree the wet ingredients in the food processor long enough to allow the cottage cheese curds to break down.  This will give you a smoother batter and fluffier pancakes.
• Don’t rush by cooking the pancakes on a higher temperature. Cooking them low and slow is the key to lighter pancakes that are cooked through.
• Don’t skip adding the lid.  That’s what helps the pancakes get cooked all the way through.

☑️ Storage Instructions

Store leftover pancakes in the fridge in an airtight container for 3-5 days or freeze.

🔄 Substitutions and Additions

• You might be tempted to use regular butter, instead of clarified butter or avocado oil. Using regular butter could cause your pancakes to brown quickly and even burn. Removing the milk solids, or clarifying the butter, gives the butter a higher smoking point, giving the pancakes enough time to cook through, while still giving them that glorious butter flavor.
• Using cottage cheese in the batter is what helps give the pancakes creaminess and keeps them from becoming dry.  If you don’t care for cottage cheese, you can use ricotta cheese instead in a 1:1 ratio.
• I prefer these pancakes plain, with butter and SF maple syrup on top, but you can add in some blueberries to the pancakes while they are cooking to give them more sweetness.
• You can also add in some chocolate chips if you love chocolate.  Add them over the tops when you first dollop the batter in the skillet.
• For a little citrus zing, add in some orange zest to the batter and even a little pure orange extract.
• Almond or coconut extract can also give a little more flavor to the pancakes, just be sure to use about ½ teaspoon, as both extracts can easily become overpowering.

Are Cottage Cheese Pancakes Actually Good?

They really actually are good, surprisingly light and fluffy too! They also give you some added protein, without having to use protein powder.

What Does Cottage Cheese Taste Like in Pancakes?

You don’t even taste the cottage cheese, so even if you’re not a fan, you really won’t know it’s in the batter.

Is Cottage Cheese Okay For a Low Carb Diet?

Absolutely, not only is cottage cheese low in carbs, but they are also healthy since they contain protein, calcium and B vitamins. You can read more about the health benefits of cottage cheese in this article.

🍽️ More Healthy Breakfast Recipes

• Apple Cinnamon Overnight Oats
• Ricotta Scrambled Eggs
• Sausage Breakfast Sliders
• Italian Sausage and Peppers Hash
• Banana Oat Flour Pancakes