Cottage Cheese Pancakes
Fluffy low-carb cottage cheese pancakes packed with protein and perfect for keto breakfasts. Easy to make, gluten-free, and ready in minutes!
Servings 8 pancakes
Calories 89kcal
Ingredients
- ½ cup cottage cheese - full fat
- 4 eggs - large
- 1 cup sunflower seed flour - or almond flour
- ½ tsp baking powder
- 2 tsp monk fruit/allulose sweetener - I used golden granular
- 1 tsp vanilla extract
- 4 tsp coconut oil - or butter for the fry pan
Instructions
- Blend the cottage cheese, eggs, sunflower seed flour, baking powder, sweetener, and vanilla in a food processor or blender until smooth and combined. (you can also whisk vigorously in a bowl or use an immersion blender) Do not over-blend as this will make the pancake texture dense.
- Let rest for 5 minutes to firm up the batter before proceeding.
- Add the coconut oil to a hot fry pan over medium heat.
- Once the pan is hot, add ¼ cup of the batter to the pan. Cook until bubbles start appear and the surface is golden brown - 2-3 minutes - then flip and cook until golden on that side as well. NOTE - the pancakes will not completely bubble like cooking a traditional pancake. There will be some bubbles, but if you wait for the whole pancake to bubble, the bottom will be burned.
- Continue with the remaining batter until all of the pancakes have been cooked.
- Serve with a sugar-free syrup or compote, and/or berries on top.
Nutrition
Serving: 1pancake | Calories: 89kcal | Carbohydrates: 4g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 99mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 38mg | Iron: 0.4mg | Net Carbohydrates: 3g