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.
Servings: 6 servings
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.