Quick Description
These pancakes are thick, soft, and golden just like classic pancakes—but made low-carb and protein-packed. Perfect for breakfast, meal prep, or even a sweet snack without the sugar crash.
Servings & Timing
- Servings: 8–10 small pancakes
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Total Time: 15 minutes
Ingredients
- ½ cup cottage cheese (or Greek yogurt)
- 2 large eggs
- ÂĽ cup almond flour
- 1 scoop vanilla or unflavored protein powder
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
- Cooking spray or butter for pan
Step-by-Step Instructions
-
Blend the Batter
Add cottage cheese, eggs, almond flour, protein powder, baking powder, vanilla, and salt to a blender.
Blend until smooth and thick. -
Heat the Pan
Heat a non-stick pan or skillet over medium-low heat. Lightly grease. -
Cook Pancakes
Spoon small pancakes onto the pan.
Cook 2–3 minutes per side, flipping gently when bubbles form. -
Serve Warm
Serve immediately or keep warm in a low oven.
Texture Tip (Important đź‘€)
- Keep heat medium-low
- Pancakes are delicate because they’re low-carb—flip gently
Nutrition (Per Pancake – Approx.)
- Calories: 90–100
- Protein: 7–9g
- Carbs: 2–3g net
- Fat: 4–5g
(Macros may vary by protein powder used)
Topping Ideas (Low-Carb Friendly)
- Sugar-free syrup
- Butter + cinnamon
- Greek yogurt & berries
- Peanut butter or almond butter
- Honey drizzle (if not strict low-carb)
Variations
- Extra Fluffy: Separate eggs, whip whites, fold in
- Savory Version: Skip vanilla, add cheese + herbs
- Dairy-Free: Use dairy-free yogurt + plant protein
Storage
- Fridge: Up to 3 days
- Freezer: Up to 1 month
- Reheat in pan or toaster
