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
