Why I Love This Recipe
I love this recipe because it combines simplicity with nutrition. The cottage cheese adds a creamy texture and boosts the protein content without the need for protein powder. These pancakes are not only easy to make but also versatile, allowing me to enjoy them with various keto-friendly toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 large eggs
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½ cup full-fat cottage cheese
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1⅓ cups almond flour
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2 tablespoons erythritol
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2 teaspoons vanilla extract
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1 teaspoon baking powder
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¼ teaspoon salt
Directions
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In a blender, combine all the ingredients and blend on high speed until the batter is smooth and creamy.
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If any batter sticks to the sides or bottom of the blender, stop and scrape it down with a spatula, then blend again briefly.
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Pour the batter into a mixing bowl and let it rest for 3 minutes.
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Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
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Pour ¼ cup of batter into the skillet for each pancake.
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Cook for 2–3 minutes, or until bubbles form on the surface and the edges start to dry.
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Flip the pancake and cook for an additional 1–2 minutes until golden brown.
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Repeat with the remaining batter, greasing the skillet as needed.
Servings and Timing
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Servings: 9 pancakes (3 pancakes per serving)
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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Savory Pancakes: Omit the erythritol and vanilla extract, and add herbs or spices like chives or garlic powder for a savory twist.
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Berry Pancakes: Fold in a handful of fresh or frozen berries into the batter for a fruity flavor.
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Nutty Pancakes: Add chopped nuts such as walnuts or pecans for added texture and flavor.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat, in the toaster, or in the microwave for a few seconds. For longer storage, I freeze the pancakes in a single layer, then transfer them to a freezer-safe bag. They can be reheated directly from frozen using the same methods.
FAQs
Can I use low-fat cottage cheese instead of full-fat?
Yes, I can use low-fat cottage cheese, but the texture and richness of the pancakes may vary slightly.
Is it necessary to use a blender for this recipe?
Using a blender ensures a smooth batter, but if I don’t have one, I can mix the ingredients thoroughly by hand, though the texture may be slightly different.
Can I substitute almond flour with coconut flour?
Coconut flour is more absorbent than almond flour, so I would need to adjust the quantity and possibly add more liquid to achieve the desired batter consistency.
Are these pancakes suitable for freezing?
Yes, I can freeze the cooked pancakes by placing them in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer-safe bag.
What toppings can I use that are keto-friendly?
I enjoy topping these pancakes with sugar-free syrup, whipped cream, fresh berries, or a dollop of Greek yogurt.
Conclusion
These Keto Cottage Cheese Pancakes are a delightful and nutritious breakfast option that fits perfectly into a low-carb lifestyle. Their light and fluffy texture, combined with the protein-rich ingredients, keep me satisfied throughout the morning. Whether enjoyed fresh or reheated, they are a versatile addition to my keto recipe collection.
Print
Keto Cottage Cheese Pancakes
- Total Time: 25 minutes
- Yield: 9 pancakes (3 pancakes per serving)
- Diet: Gluten Free
Description
These fluffy keto cottage cheese pancakes are low in carbs, high in protein, and perfect for a quick, sugar-free breakfast that doesn’t sacrifice flavor.
Ingredients
4 large eggs
½ cup full-fat cottage cheese
1⅓ cups almond flour
2 tablespoons erythritol (or other keto-friendly sweetener)
2 teaspoons vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Butter or coconut oil (for greasing skillet)
Instructions
Add all ingredients to a blender and blend until smooth and creamy.
Scrape down the sides as needed and blend again briefly.
Let the batter rest for 3 minutes.
Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
Pour ¼ cup of batter per pancake onto the skillet.
Cook for 2–3 minutes until bubbles form and edges dry, then flip.
Cook another 1–2 minutes until golden brown.
Repeat with remaining batter.
Notes
For a smoother texture, use a blender.
Let the batter rest to help it thicken slightly.
These pancakes can be served sweet or savory depending on your toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
