Cottage Cheese Almond Flour Pancakes

No ratings yet

Cottage Cheese Almond Flour Pancakes

These fluffy cottage cheese almond flour pancakes are packed with protein and naturally gluten-free. They’re perfect for a hearty, healthy breakfast that keeps you full and energized.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Keyword: almond flour pancakes, blender recipe, breakfast, cottage cheese, cottage cheese pancakes, low carb, pancakes

Servings: servings

Author: Lama

Ingredients

1 cup Cottage cheese small curd
3 Large eggs
1 cup Almond flour blanched
1 tablespoon Coconut sugar honey, or sweetener of choice
½ teaspoon Baking powder
¼ teaspoon Vanilla extract
Cooking oil spray for cooking

Instructions

Blender Method

To a blender, add the cottage cheese first, followed by the eggs.
Add in the almond flour, coconut sugar, baking powder, and vanilla extract.
Blend on high speed for about 1–2 minutes, until the batter is completely smooth and creamy. Scrape down the sides if needed.
Heat a nonstick skillet or griddle over medium heat and lightly spray with cooking oil.
Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook the other side for 1–2 minutes, until golden brown.
Serve warm with your favorite toppings such as fruit, yogurt, or a drizzle of maple syrup.

Bowl Method (No Blender)

In a bowl, whisk together the cottage cheese, eggs, honey, and vanilla extract until smooth.
Add the almond flour and baking powder, and mix until well combined.
Heat a pan until very hot, then add a generous amount of cooking oil or spray.
Pour the batter into the hot, oiled pan to form pancakes.
Cook for 1–2 minutes, then carefully slide a metal spatula underneath and flip.
Cook for another 1–2 minutes, flip once more, and cook an additional 1–2 minutes until golden.
Remove and repeat with the remaining batter.

Notes

Heat your pan first: make sure your pan is fully heated before adding oil or batter. A properly hot skillet helps form a golden crust without sticking.

Use enough oil or spray: generously coat the pan with oil or cooking spray to keep the pancakes from sticking. This step is essential since almond flour tends to brown quickly.

Darker pancakes: don’t worry if the pancakes look a bit darker than regular ones. This is from the cottage cheese, as it naturally caramelizes slightly, adding flavor without burning. They’ll still taste delicious.

Test the first pancake: treat the first pancake as a heat test. If it cooks too fast on the outside while the center is still wet, lower the heat; if it takes too long, increase the heat slightly.

Avoid overmixing the batter: blend or stir just until the ingredients are fully combined. Overmixing can make the pancakes tough, while under-mixing leads to lumps and uneven cooking.

Let the batter rest: give the batter a couple of minutes to rest before cooking. This allows the almond flour to absorb moisture, which improves texture and prevents sticking.

Nutrition