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Description
Fluffy, protein-packed pancakes made with cottage cheese for a low-carb breakfast option.
Ingredients
Scale
- 1 cup cottage cheese
- 4 eggs
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp sweetener (optional)
- 1/4 tsp salt
Instructions
- Blend cottage cheese, eggs, vanilla, and sweetener until smooth.
- Add almond flour, baking powder, and salt. Mix well.
- Heat a non-stick pan over medium heat.
- Pour batter into small circles (about 1/4 cup per pancake).
- Cook for 2-3 minutes per side until golden brown.
- Serve warm with sugar-free syrup or fresh berries.
Notes
- Use full-fat cottage cheese for best texture.
- If batter is too thick, add a splash of milk.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 190mg