Flourless Cottage Cheese Pancakes Recipe
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.
- 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
Scale
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
- Prep Ingredients: Let all ingredients reach room temperature to ensure the batter blends smoothly and produces a uniform texture in the pancakes.
- 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.
- 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.
- 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.
- 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.
- 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
