Cottage Cheese Pancakes Recipe
Introduction
Cottage Cheese Pancakes are a delightful way to start your morning with a protein-packed, fluffy breakfast treat. These pancakes combine creamy cottage cheese with wholesome flours for a satisfying texture and subtle sweetness.
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 (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, about 1/8 cup each. Fry for 2-3 minutes, until bubbles form on top and the edges begin to dry.
- Step 4: Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on the other side.
- Step 5: Repeat with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
Tips & Variations
- For a gluten-free option, use tapioca flour instead of einkorn flour.
- Ensure the cottage cheese is well-drained to avoid overly wet batter.
- Add fresh berries or a sprinkle of cinnamon to the batter for extra flavor.
- Serve with sugar-free syrup or a dollop of Greek yogurt for a delicious twist.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the toaster until heated through and crispy on the edges.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Give it a gentle stir before cooking.
What if I don’t have a blender?
You can whisk the cottage cheese and eggs together vigorously to combine, then fold in the dry ingredients. The texture may be slightly less smooth but will still work well.
PrintCottage Cheese Pancakes Recipe
Delicious and fluffy cottage cheese pancakes made with almond and einkorn flours, lightly sweetened with monk fruit blend, perfect for a high-protein breakfast that’s both satisfying and gluten-free when using tapioca flour.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup Cottage cheese (drain any extra liquid on top, if any)
- 3 large Eggs
- 1 tsp Vanilla extract
- 1 tbsp Avocado oil (plus more as needed, for frying)
Dry Ingredients
- 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
- 1/8 tsp Sea salt
Instructions
- Blend Wet Ingredients: Place the cottage cheese and eggs in a blender and blend until the mixture is smooth and uniform, ensuring the cottage cheese is fully incorporated.
- Combine Dry Ingredients: Add the almond flour, einkorn flour (or tapioca flour for gluten-free option), Besti Monk Fruit Allulose Blend, baking powder, vanilla extract, and sea salt to the blender. Blend again just until all ingredients are combined into a batter; avoid over-mixing.
- Heat the Pan: Heat a tablespoon of avocado oil in a large skillet over medium heat. Make sure the oil coats the pan evenly to prevent sticking.
- Cook Pancakes: Pour the batter in 1/8 cup portions onto the hot skillet, forming small circles. Fry each pancake for 2-3 minutes until lots of bubbles appear on the surface, edges look set, and you can easily slide a spatula under them.
- Flip and Finish Cooking: Flip the pancakes carefully and fry for another 1-2 minutes or until golden brown on the other side.
- Repeat: Continue frying the rest of the batter in batches, adding more avocado oil to the pan as needed to keep the pancakes from sticking and to maintain frying quality.
Notes
- For a gluten-free version, substitute einkorn flour with tapioca flour.
- Make sure to drain excess liquid from cottage cheese before blending for best texture.
- Adjust sweetness by adding more or less monk fruit sweetener to taste.
- Use a non-stick skillet for easier flipping and cooking.
- Serve warm with fresh fruit, syrup, or your favorite pancake toppings.
Keywords: cottage cheese pancakes, almond flour pancakes, gluten-free pancakes, high protein breakfast, low carb pancakes
