Flourless, Fast, and Highly Addictive
These protein-packed pancakes are light, fluffy, and made without traditional flour. With cottage cheese, eggs, and almond flour, they’re the perfect quick-fix breakfast for busy mornings — naturally low-carb, gluten-free, and ready in 5 minutes. Once you try them, you’ll be hooked.
Quick Description
Low-Carb Cottage Cheese Pancakes are flourless, gluten-free, and packed with protein from cottage cheese and eggs. They cook up in just a few minutes, making them ideal for breakfast, brunch, or even a light dinner. Simple, satisfying, and highly addictive.
Servings & Timing
Servings: 2
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Ingredients
For the Pancakes
- 1 cup cottage cheese (preferably full-fat or 4%)
- 2 large eggs
- ¼ cup almond flour (or substitute with coconut flour for a nut-free option)
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract (optional, for a subtle sweetness)
- Pinch of salt
For Cooking
- Butter or oil, for frying
Instructions
Step 1: Mix the Batter
In a mixing bowl, whisk together the cottage cheese and eggs until mostly smooth. Add in almond flour, baking powder, vanilla (if using), and a pinch of salt. Stir until combined. The batter will be slightly thick.
Step 2: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Spoon small portions of the batter (about 2–3 tablespoons each) onto the hot pan. Cook for 2–3 minutes on the first side until bubbles form and the edges begin to set. Flip carefully and cook for another 1–2 minutes, until golden brown.
Step 3: Serve
Serve hot with your favorite low-carb toppings — such as fresh berries, sugar-free syrup, Greek yogurt, or a sprinkle of cinnamon.
Serving Suggestions
- Top with a dollop of Greek yogurt and sliced strawberries
- Drizzle with sugar-free maple syrup
- Add a few crushed walnuts or chia seeds for crunch
- Serve alongside scrambled eggs or turkey bacon
Tips for Success
- Use a non-stick pan to prevent sticking
- Cook on medium heat to ensure even browning without burning
- Batter can be blended in a food processor for a smoother texture
- If using coconut flour, reduce the amount slightly (start with 2 tablespoons)
Health Benefits
- High in protein from cottage cheese and eggs
- Low in carbohydrates and sugar-free
- Naturally gluten-free
- Keeps you full and energized
- Great for weight management or blood sugar control
Dietary Information
- Low-Carb
- Keto-Friendly
- Gluten-Free
- High-Protein
- Sugar-Free
Storage & Reheating
- Store in the fridge for up to 3 days in an airtight container
- Reheat gently in a skillet or microwave
- Can be frozen between parchment paper and toasted straight from the freezer
Frequently Asked Questions
Can I use ricotta cheese instead of cottage cheese?
Yes — the texture will be smoother and slightly creamier.
What if I don’t have almond flour?
You can use coconut flour, but reduce the amount to 2 tablespoons. You may need to add a splash of milk if the batter is too thick.
Can I make this dairy-free?
For a dairy-free version, try using dairy-free cottage cheese or substitute with blended tofu and dairy-free yogurt. Texture may vary.
Why You’ll Love This Recipe
- Made with just a few simple ingredients
- Quick and easy — done in under 10 minutes
- Perfect for low-carb, high-protein diets
- Satisfies your pancake cravings without the guilt
- Ideal for busy mornings, meal prep, or a light dinner
Final Thought
These Low-Carb Cottage Cheese Pancakes are a go-to recipe you’ll keep coming back to. Whether you’re eating clean, cutting carbs, or just need a fast and filling breakfast, this recipe delivers. Try it once, and you’ll want to keep it in your weekly rotation.
