Quick Tagline
Fluffy, protein-packed pancakes made with cottage cheese — naturally low-carb, gluten-free, and ready in minutes!
Recipe Card (At a Glance)
Servings & Timing
- Yield: 6–8 small pancakes (2–3 servings)
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 8 minutes
- Dietary: Low-Carb • Gluten-Free
Ingredients
- Cottage cheese (full-fat for creaminess)
- Eggs
- Almond flour (or coconut flour)
- Baking powder
- Vanilla extract (optional)
- Pinch of salt
- Butter or oil (for frying)
Quick Instructions
- Blend cottage cheese, eggs, almond flour, baking powder, vanilla, and salt until smooth.
- Heat a skillet with butter or oil over medium heat.
- Pour small scoops of batter; cook 2–3 minutes per side until golden.
- Serve warm with your favorite toppings.
Notes: Batter is thicker than regular pancake batter — keep pancakes small for easier flipping.
Brief Introduction
These flourless cottage cheese pancakes are my go-to when I need something quick, filling, and wholesome. They’re light but satisfying, with a fluffy texture that makes them taste almost too good to be “healthy.”
Perfect for busy mornings, meal prep, or even as a post-workout snack — you’ll want to make them again and again.
Step-by-Step Cooking Guide
1. Blend the Batter
- Add cottage cheese, eggs, almond flour, baking powder, vanilla, and salt to a blender.
- Blend until smooth (a few small curds are okay).
Tip: Blending makes the pancakes fluffier and easier to flip.
2. Heat the Pan
- Place a nonstick skillet over medium heat.
- Add a small amount of butter or oil.
3. Cook Pancakes
- Pour 2–3 tbsp of batter per pancake.
- Cook 2–3 minutes until bubbles form and edges set.
- Flip gently and cook another 1–2 minutes until golden brown.
4. Serve & Enjoy
- Stack them high and top with fruit, syrup, or a dollop of Greek yogurt.
Ingredient Notes & Substitutions
- Cottage Cheese: Full-fat gives richness; low-fat works but won’t be as creamy.
- Flour Swap: Use coconut flour (2 tbsp) if almond isn’t an option.
- Egg-Free Version: Try flax “eggs” (not as fluffy but still works).
- Sweetness: Add 1–2 tsp sweetener (like honey, maple, or monk fruit) if you prefer sweeter pancakes.
Variations & Serving Ideas
- Savory: Add chopped herbs and top with smoked salmon or avocado.
- Protein Boost: Mix in 1 scoop vanilla whey protein.
- Dessert Style: Add mini chocolate chips or cinnamon sugar.
Storage & Make-Ahead
- Fridge: Store leftovers in an airtight container for 3 days.
- Freezer: Freeze in layers with parchment; reheat in toaster.
- Meal Prep: Make the batter ahead and refrigerate for 24 hours.
Nutrition (per serving, 2 pancakes)
Approx: 180 kcal | 14g protein | 6g carbs | 10g fat
(Based on almond flour option)
FAQ
Q: Can I skip the flour completely?
A: Yes — pancakes will be softer but still cook through.
Q: Why are my pancakes falling apart?
A: Make them smaller and wait until the edges set before flipping.
Q: Can I bake these instead of frying?
A: Yes! Pour batter into muffin tins and bake at 350°F for 15–18 minutes.
