These Keto cottage cheese pancakes make for a perfect sweet yet low-carb breakfast. The cottage cheese and eggs provide a heap of protein, while the almond flour and butter contribute plenty of healthy fats. Top with some berries and sugar-free syrup for a morning meal the whole family will absolutely adore! This is one of my household’s favorite keto cottage cheese recipes!
Key Ingredients and Potential Substitutions
The almond flour helps to make these pancakes moist and soft, as well ensuring the batter stays together nicely. If you like to use other low-carb flours, you’ll need to adjust the ratio if flour to binding agent (in this case, eggs) accordingly. If I’m short on almond flour, I’ll occasionally mix in some coconut flour at a 2:1 ratio (2 parts almond to 1 part coconut).
Eggs are the binding agent, and are the best option. Use them at room temperature for best effect.
Unsalted butter is what I use, though salted butter is also fine I think. I melt the butter in the microwave before adding it as it mixes much better that way.
Granulated sweeteners are best here, and which one you use should come down to preference. I always prefer monk fruit sweetener in this recipe as there is minimal aftertaste. If you only have powdered sweeteners, then these are fine too.
Baking powder isn’t strictly necessary – I just use it to ensure these keto cottage cheese pancakes are delightfully fluffy!
How To Make Keto Cottage Cheese Pancakes?
Mix all of the ingredients together in a large bowl, and blend with an immersion blender or hand-held blender if you have one. If you don’t have one, a bit of elbow grease and a metal whisk will do just fine. Just make sure you get the batter as smooth and lump-free as you can.
If this is proving difficult, try pouring the batter through a sieve.
Use a 1/4 cup or soup ladle to scoop out even amounts of batter, and drop this into the centre of a pre-heated frying pan or skillet that’s been greased with a little butter.
Cook for about 2 minutes on each side or until golden brown, and voila!
Top with fresh blueberries, strawberries, and or raspberries, along with some keto syrup or keto nutella for a delicious keto sweet breakfast!
How well does the batter keep?
It’ll keep covered for about for about 2-3 days in the fridge. You can also just cook all the pancakes at once and then keep any leftovers in an airtight container or on a covered plate at room temperature (not in the fridge) for around 2 days. They’re so yummy though, that they probably won’t last that long!
See also: Delectable Keto Ricotta Recipes
Keto Cottage Cheese Pancakes
Equipment
- 1 Large bowl
- 1 Immersion blender or hand-held blender (optional)
- 1 Medium frying pan
- 1 Metal whisk (if you don't have a blender)
Ingredients
- 100 grams Cottage cheese
- 2 large Eggs
- 3/4 cups Almond flour (fine if possible)
- 1.5 tbsp Unsalted butter (melted)
- 1 tbsp Granulated sweetener
- 1 tsp Baking powder (optional)
- 1 tsp Vanilla extract
- 0.5 tsp Salt
Instructions
- Add all ingredients into a large bowl and blend together using either a hand-held or immersion blender. If you don't have one, a metal whisk will do just fine along with a little time and effort.
- Pre-heat a frying pan over medum-low heat, and grease with 1/2 tablespoon of butter.
- Use a 1/4 cup or soup ladle to measure even amounts of batter and spoon individually onto the frying pan.
- Cook for 2 minutes on each side until golden brown; repeating with all remaining batter.
- Serve with favorite topping!
Notes
