Quick Description:
These 2-Ingredient Cottage Cheese Pancakes are light, fluffy, and protein-packed — a quick breakfast that takes just 15 minutes to make. With only eggs and cottage cheese, they’re naturally gluten-free and keto-friendly, yet taste rich and satisfying.
Servings & Timing
Servings: 4 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients List
- 1 cup cottage cheese
- 2 large eggs
Nutrition (per pancake)
Calories: ~100 kcal
Protein: 8 g
Fat: 5 g
Carbohydrates: 5 g
Instructions
Step 1: Mix the Batter
In a bowl, combine cottage cheese and eggs, mixing until smooth and well blended.
Step 2: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or non-stick spray if needed.
Step 3: Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to set.
Step 4: Flip & Finish
Flip gently and cook another 2–3 minutes until both sides are golden brown and cooked through.
Tips for Success
- For a creamier texture, blend the batter until smooth before cooking.
- Serve with your favorite toppings — try Greek yogurt, fresh fruit, or sugar-free syrup.
- To increase fiber, add 1 tablespoon of oat flour or ground flaxseed to the batter.
- These pancakes store well in the fridge for up to 3 days or can be frozen for meal prep.
