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Keto Cottage Cheese Pancakes

Deliciously fluffy Keto Cottage Cheese Pancakes, perfect for a low-carb breakfast or a light dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use full-fat cottage cheese for the best flavor and texture.
  • 1/2 cup almond flour Ensure it's finely ground for a smooth batter.
  • 4 large eggs Room temperature eggs mix better.
  • 1 teaspoon vanilla extract Adds a lovely flavor.
  • 1 teaspoon baking powder For fluffiness.
  • to taste salt Salt Enhances flavors.
  • as needed tablespoon Butter or oil For frying.

Method
 

Mixing the Batter
  1. In a large mixing bowl, combine the cottage cheese, almond flour, eggs, vanilla extract, baking powder, and salt. Mix well until you get a smooth batter. Don't worry if some cottage cheese lumps remain; they add a delicious texture!
Heating the Pan
  1. Heat a non-stick skillet or frying pan over medium heat and add a little butter or oil to prevent sticking.
Cooking the Pancakes
  1. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for around 3-4 minutes, or until you see bubbles form on the surface.
Flipping
  1. Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
Serving
  1. Serve warm with your favorite toppings. Enjoy your delicious Keto Cottage Cheese Pancakes!

Notes

For a dairy-free option, replace cottage cheese with Greek yogurt. To avoid burning, cook on medium heat. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. Reheat in a toaster or microwave.