Flourless Cottage Cheese Pancakes Recipe

Introduction

These flourless cottage cheese pancakes offer a protein-packed, low-carb breakfast option that’s both fluffy and flavorful. Perfect for those avoiding regular flour, they come together quickly with simple ingredients you likely have on hand.

Ingredients

• 1 cup full-fat cottage cheese (or low-fat for fewer calories)
• 3 large eggs (or 6 egg whites for lower cholesterol)
• 2 tablespoons almond flour (substitute with coconut flour for nut-free)
• 1 teaspoon vanilla extract (or sugar-free vanilla syrup)
• ½ teaspoon baking powder
• Pinch of salt
• 1–2 tablespoons sugar-free sweetener (stevia, erythritol, monk fruit)
• Optional flavor enhancers:
  • ½ teaspoon cinnamon
  • 1 tablespoon cream cheese
  • Fresh berries or sugar-free chocolate chips

Instructions

1. Step 1: Allow all ingredients to come to room temperature to ensure smooth blending.
2. Step 2: In a blender or food processor, combine the cottage cheese, eggs, and vanilla extract until the mixture is smooth.
3. Step 3: Gently fold in the almond flour, baking powder, salt, and sweetener until just combined. Add optional cinnamon or cream cheese if using.
4. Step 4: Let the batter rest for 5 minutes so the flour hydrates and the baking powder activates.
5. Step 5: Heat a non-stick pan over medium-low heat. Pour about ¼ cup of batter per pancake onto the pan.
6. Step 6: Cook for 2–3 minutes until bubbles start to form on the surface, then carefully flip and cook for another 1–2 minutes until golden brown.
7. Step 7: Serve warm, stacked or individually plated, topped with sugar-free syrup, fresh berries, or yogurt as desired.

Tips & Variations

• For a nut-free version, swap almond flour with coconut flour—but note, coconut flour absorbs more liquid, so you may need to adjust the batter consistency.
• Add fresh berries or sugar-free chocolate chips to the batter for extra flavor and texture.
• Use cream cheese in the batter for a richer, creamier texture.
• Make sure the pan is not too hot to avoid burning before the pancakes are cooked through.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick pan or microwave until warmed through. For longer storage, freeze the pancakes separated by parchment paper in a freezer-safe bag for up to 1 month; reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese?

Yes, you can use low-fat cottage cheese for fewer calories, but the texture may be slightly less creamy compared to full-fat versions.

What if I don’t have almond flour?

You can substitute almond flour with coconut flour for a nut-free option, but be aware that coconut flour is more absorbent, so use a smaller amount and adjust batter thickness accordingly.

Flourless Cottage Cheese Pancakes Recipe

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★★★★★

4.4 from 774 reviews

These Flourless Cottage Cheese Pancakes are a nutritious and delicious low-carb breakfast option, made without flour and packed with protein from cottage cheese and eggs. Easily customizable with optional flavor enhancers like cinnamon or fresh berries, they are perfect for those seeking a gluten-free, low-sugar, and high-protein meal to start the day.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Makes 6–8 pancakes (serves 2-3) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 cup full-fat cottage cheese (or low-fat for fewer calories)
• 3 large eggs (or 6 egg whites for lower cholesterol)
• 2 tablespoons almond flour (substitute with coconut flour for nut-free)
• 1 teaspoon vanilla extract (or sugar-free vanilla syrup)
• ½ teaspoon baking powder
• Pinch of salt
• 1–2 tablespoons sugar-free sweetener (stevia, erythritol, monk fruit)

Optional Flavor Enhancers

• ½ teaspoon cinnamon
• 1 tablespoon cream cheese
• Fresh berries or sugar-free chocolate chips

Instructions

1. Prep Ingredients: Let all ingredients reach room temperature to ensure the batter blends smoothly and produces a uniform texture in the pancakes.
2. Blend Base: In a blender or food processor, combine the cottage cheese, eggs, and vanilla extract. Blend until the mixture is completely smooth without lumps.
3. Add Dry Ingredients: Gently fold in the almond flour, baking powder, salt, and sugar-free sweetener into the blended base. Mix just until combined to maintain the batter’s fluffiness.
4. Rest Batter: Allow the batter to rest for 5 minutes. This resting period helps hydrate the flour and activates the baking powder, leading to lighter pancakes.
5. Cook Pancakes: Heat a non-stick pan over medium-low heat. Pour about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes until you see bubbles forming on the surface, then flip carefully and cook for another 1–2 minutes or until the pancakes turn golden brown.
6. Serve: Stack the pancakes or plate them individually. Add your choice of toppings such as sugar-free syrup, fresh berries, or a dollop of yogurt to enhance flavor and presentation.

Notes

• Using low-fat cottage cheese and egg whites reduces calories and cholesterol.
• Almond flour can be substituted with coconut flour for a nut-free version; expect a slightly different texture.
• The batter resting time is important for achieving fluffy pancakes.
• Use a non-stick pan and medium-low heat to prevent burning and ensure even cooking.
• Optional cinnamon and cream cheese add extra flavor and creaminess.
• Store leftover pancakes in the refrigerator for up to 2 days, and reheat gently on a pan or microwave.

Keywords: flourless pancakes, cottage cheese pancakes, low carb pancakes, gluten free breakfast, high protein pancakes, low sugar pancakes