These fluffy Low-carb Cottage Cheese Pancakes are a fantastic way to enjoy a delicious and filling breakfast without setting yourself back on your health and fitness goals.
Not only Cottage cheese pancakes are lower in carbohydrates, but they're also packed with protein and probiotics, thanks to the cottage cheese. Plus, they're super easy to make - just whisk cottage cheese, eggs, and almond flour together, cook them up in a pan, and voila! Delicious, fluffy, and guilt-free pancakes. Try them out for yourself and see why they're the new favorite in the breakfast world. My other favorite pancake recipes are Fluffy Ricotta Pancakes, Air Fryer Cheesecakes, and Low Carb Cream cheese Pancakes.
Feel free to add your favorite toppings like berries, nuts, or low-sugar syrup to make these pancakes even more satisfying. In this post, we'll discuss what makes cottage cheese pancakes unique that you can make quickly.
What do Cottage Cheese Pancakes Taste like?
Well, if you ask me, they're absolutely delicious! I adore cottage cheese. It gives the pancakes a light, fluffy texture and a tangy flavor that pairs perfectly with a drizzle of maple syrup or a dollop of fresh fruit.
These low-carb pancakes are not just good for keto diet people. But anyone can enjoy these pancakes because they are super delicious as well as easy to make. My kids also like these cottage cheese pancakes and I pack them in their lunch boxes.
What Makes Cottage Cheese Pancakes Popular?
Protein pancakes: Cottage cheese is an excellent source of protein. By including it in the batter for your pancakes, it will give your morning meal an extra protein boost that will keep you motivated and satisfied.
Creamy and Gooey Texture: Cottage cheese makes your pancakes creamy and gives some sour taste that gives a surprise to your taste buds.
You can combine your favorite ingredients with cottage pancakes such as: adding nuts, berries, or chocolate chips.
- 1 cup full-fat cottage cheese (can substitute for low-fat cottage cheese)
- 3 large eggs
- 1 cup Almond flour
- 1 tablespoon brown sugar (or you can sub for a granulated sweetener of your choice. Lately I’ve been using Golden Monk Fruit)
- ½ teaspoon baking powder
- Cooking spray or Avocado oil
- Pinch of salt or to taste. Salt helps to balance the sweetness of the batter while enhancing the overall taste.
- 1 Tablespoon all-purpose flour or GF Flour.
- Baking soda mixed with vinegar. The baking soda acts as a leavening agent, causing the batter to rise, while the vinegar reacts with the baking soda to create carbon dioxide bubbles, further aiding in the rising process. This method also helps balance the acidity in the batter, leading to a more balanced and flavorful pancake.
- Vanilla Essense. Vanilla has a natural sweetness and a beautiful aroma that can elevate the taste of your pancakes.
Combine all the ingredients in a bowl and mix using a whisk or a fork for about 1 minute. Do not worry about cottage cheese bubbles as they will not be noticeable once the pancake is being cooked.
Add a cooking spray or Avocado oil to grease the pre-heated skillet pan.
Add 3-4 small even rounds (about 4 inches in diameter) onto the heated pan and cook for about 1 or 2 minutes on one side until golden brown and easy to flip and then another minute or two on the other side. See recipe notes below.
Cottage Cheese Pancakes Video
Tips for the Best Damn Cottage Pancakes
Always select fresh and quality cottage cheese because the dry or old cottage cheese will not give your pancakes a good flavor or creamy texture.
Blend your ingredients properly. Use a whisk or a fork to blend the ingredients together for no longer than one minute. Do not use a food processor or blender. They may make the batter too thin or liquidy.
Leave the cottage cheese pancake batter for a few minutes to rest. It will allow it to absorb the extra moisture and make your pancakes fluffier.
Make sure your pan is preheated before pouring the batter on it. The medium to low heat for this recipe is ideal. Sprinkle some water on top of the pan if it evaporates quickly then it means it is ready to cook the pancakes.
When you watch the bubbles on pancakes forming then it is a sign that they are cooked from one side. Now flip the side and cook from the other side too.
If you have leftover pancakes or you are making a large batch you can freeze the leftovers for up to 2 months. Pack cottage pancakes in an air-tight container or zip-lock bag and store them in the refrigerator for up to 4 days. Reheat in the microwave or in the air fryer for a minute per side to create a crispy exterior, if desired.
You can add chopped nuts like almonds, walnuts, or pecans to your Cottage Pancake batter for a crunchy texture.
Also by adding pumpkin puree and warm spices like cloves, cinnamon, and nutmeg to your Cottage Pancake batter, you can embrace the autumn flavors. For a warm breakfast, garnish with whipped cream and a dash of cinnamon.
This recipe makes approx. 12 pancakes (4-inch in diameter). Nutrition information is below and 4 pancakes is one serving. I calculate using Spark recipes. Please feel free to calculate nutrition information using your own app.
I noted that I added one tablespoon of flour. This is optional but I feel it makes it easier to flip.
I noted that I added ¼ teaspoon baking soda mixed with ¼ teaspoon vinegar. This is optional but makes the pancakes extra fluffy and rise.
If you're allergic to Almond flour, you can substitute it with ¾ cup of coconut flour or ½ cup of gluten-free flour.
When adding batter to a pan, use a small amount. The batter tends to expand while pancakes are being cooked.
May I also recommend these Low-carb desserts?
- Keto Blueberry Scones
- Air fryer Peanut Butter Cookies
- Moist Banana Blueberry Muffins
- Peanut Butter Banana Muffins
Fluffy Low Carb Cottage Cheese Pancakes
- 3 eggs large
- 1 cup cottage cheese can substitute for low fat cottage cheese
- 1 cup Almond Flour can substitute for coconut flour
- 1 tablespoon brown sugar or you can use any granulated sweetener of your choice. I used Golden Monk fruit.
- ½ teaspoon baking powder
- Cooking spray or Avocado oil
- ¼ teaspoon salt or to taste
- 1 Tablespoon all purpose flour or GF Flour If the batter is too thin
- ½ teaspoon baking soda mixed with ¼ tsp. vinegar
- Pre-heat pan (skillet) to high heat then lower to medium heat.
- Combine all the ingredients together in a medium bowl and mix using the whisk or fork for about 1 minutes.
- Use cooking spray or Avocado oil to grease the pre-heated skillet pan. Add 3-4 small even rounds onto the heated pan and cook for about 2 minutes on one side until golden brown and it’s easy to flip and then another minute or two on the other side.
- The baking soda acts as a leavening agent, causing the batter to rise, while the vinegar reacts with the baking soda to create carbon dioxide bubbles, further aiding in the rising process. This method also helps balance the acidity in the batter, leading to a more balanced and flavorful pancake.