Cottage Cheese Pancakes Recipe
Introduction
Cottage cheese pancakes are a deliciously fluffy and protein-packed breakfast option. These pancakes combine creamy cottage cheese with almond and einkorn flours for a wholesome twist on a classic favorite.
Ingredients
- 1 cup Cottage cheese (drain any extra liquid on top, if any)
- 3 large Eggs
- 2/3 cup Wholesome Yum Blanched Almond Flour
- 1/3 cup Einkorn flour (or tapioca flour for gluten free)
- 2 tbsp Besti Monk Fruit Allulose Blend
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/8 tsp Sea salt
- 1 tbsp Avocado oil (plus more as needed, for frying)
Instructions
- Step 1: Place the cottage cheese and eggs in a blender. Blend until smooth.
- Step 2: Add the almond flour, einkorn flour (or tapioca flour), Besti, baking powder, vanilla, and salt. Blend again just until combined.
- Step 3: Heat a tablespoon of avocado oil in a large skillet over medium heat. Pour circles of the batter into the pan, 1/8 cup at a time. Fry for 2-3 minutes, until lots of bubbles form on top, the edges start to dry out a bit, and you can slide a spatula underneath.
- Step 4: Flip and fry for 1-2 minutes, until golden brown on the other side.
- Step 5: Repeat with all the pancake batter. Add more oil as needed if the pan gets dry.
Tips & Variations
- Use tapioca flour instead of einkorn flour for a gluten-free version.
- Drain the cottage cheese well to avoid excess moisture, which can affect the pancake texture.
- Serve with fresh berries or a drizzle of pure maple syrup for added flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze pancakes layered with parchment paper in a freezer-safe bag for up to one month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes dairy-free?
These pancakes rely on cottage cheese for their texture and protein, so making them fully dairy-free would require substituting with a non-dairy ricotta or similar alternative, but results may vary.
How can I make these pancakes fluffier?
Make sure to use fresh baking powder and do not overblend the batter after adding the dry ingredients to keep the pancakes light and fluffy.
PrintCottage Cheese Pancakes Recipe
Delicious and fluffy cottage cheese pancakes made with almond and einkorn flour, blended to smooth perfection and pan-fried to a golden brown. These low-carb, protein-rich pancakes make a nutritious and satisfying breakfast or brunch option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Pancake Batter
- 1 cup Cottage cheese (drain any extra liquid on top, if any)
- 3 large Eggs
- 2/3 cup Wholesome Yum Blanched Almond Flour
- 1/3 cup Einkorn flour (or tapioca flour for gluten free)
- 2 tbsp Besti Monk Fruit Allulose Blend
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/8 tsp Sea salt
- 1 tbsp Avocado oil (plus more as needed, for frying)
Instructions
- Blend cottage cheese and eggs: Place the cottage cheese and eggs in a blender. Blend until the mixture is smooth and well combined, ensuring a creamy batter base.
- Add dry ingredients and blend: Add the almond flour, einkorn flour (or tapioca flour), Besti monk fruit sweetener, baking powder, vanilla extract, and sea salt to the blender. Blend again just until all ingredients are combined evenly.
- Heat skillet and fry pancakes: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Pour about 1/8 cup of the batter per pancake into the skillet, forming small circles. Cook for 2-3 minutes until you see bubbles forming on top, edges start to dry, and the bottom is golden enough to flip.
- Flip and cook other side: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes until the other side is golden brown and pancakes are cooked through.
- Repeat cooking: Continue frying the remaining batter, adding more avocado oil as needed to prevent sticking, until all pancakes are cooked.
Notes
- For gluten-free version, substitute einkorn flour with tapioca flour.
- Drain excess liquid from the cottage cheese before blending to avoid watery batter.
- Adjust oil quantity as needed to ensure pancakes do not stick to the pan.
- These pancakes are best served warm and can be topped with fresh fruit or syrup as desired.
Keywords: cottage cheese pancakes, low carb pancakes, almond flour pancakes, gluten free pancakes, healthy breakfast, protein pancakes
