Description
These Fluffy Cottage Cheese Pancakes are packed with protein, naturally sweetened, and incredibly soft and tender. Made with cottage cheese, coconut flour, and eggs, they are a low-carb, gluten-free, and nutritious breakfast option. Light, fluffy, and deliciously satisfying, these pancakes are perfect for a healthy morning meal or post-workout fuel.
Ingredients
Scale
For the Pancakes
- 3/4 cup cottage cheese (fat-free, reduced-fat, or full-fat)
- 2 large whole eggs
- 2 large egg whites
- 1 tablespoon sweetener (erythritol or preferred choice)
- 1/2 cup coconut flour (or any flour alternative)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Water or milk, as needed (to thin out batter)
Instructions
- 1. Blend the Ingredients
- Add all ingredients into a blender or food processor.
- Blend until the mixture is smooth and creamy.
- If the batter is too thick, add 1-2 tablespoons of water or milk at a time until it reaches a pourable consistency.
- 2. Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly coat with cooking spray or butter.
- Pour small portions of batter into the pan to form pancakes.
- Cook for 1-2 minutes per side, or until golden brown and fully set.
- Flip gently and cook the other side until done.
- 3. Serve & Enjoy
- Stack the pancakes and serve warm with fresh fruit, syrup, or nut butter.
Notes
- Customize the Flavor: Add cocoa powder, ground cinnamon, protein powder, or nut butter to enhance the flavor.
- Dairy-Free Option: Swap cottage cheese for dairy-free ricotta or mashed banana.
- Storage: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the microwave or toaster.
Nutrition
- Serving Size: 1 stack
- Calories: 280kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 210mg