Cottage Cheese Pancakes
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.
Servings 5
Ingredients
- ¾ cup super fine almond flour
- ⅓ cup oat fiber
- ½ cup cottage cheese
- ½ cup heavy cream
- 3 whole eggs
- ¼ cup monk fruit/allulose
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Add the cottage cheese, heavy cream, eggs, sweetener and vanilla extract into the bowl of a high powered blender or 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.
Recipe Notes
Makes 15 pancakes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Cottage Cheese Pancakes
Amount per Serving
Calories
243
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Carbohydrates
14
g
5
%
Fiber
11
g
46
%
Sugar
2
g
2
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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