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low carb cottage cheese pancakes stacked on a plate with butter and blueberries

Low-Carb Cottage Cheese Pancakes

5 from 1 vote
Fluffy low-carb cottage cheese pancakes made in one blender with 20g of protein and 8g of net carbs per serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings : 2 servings

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Ingredients

  • ¾ cup finely ground almond flour
  • ½ cup full-fat cottage cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • butter or neutral oil, for cooking
  • Optional for serving: butter, berries, Greek yogurt, or sugar-free syrup
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Instructions
 

  1. Add ¾ cup finely ground almond flour, ½ cup full-fat cottage cheese, 2 large eggs, 1 tsp vanilla extract, and 1 tsp baking powder to a blender or food processor.
    Blend for 15 to 20 seconds until the batter is smooth and thick.
    Let the batter sit for 5 minutes while you preheat the pan.
    (This allows the almond flour to absorb moisture and helps the pancakes hold together when cooking.)
    low carb cottage cheese pancake batter blended smooth in a blender jug with fresh berries in the background
  2. Heat a nonstick skillet over medium-low heat.
    Add butter or neutral oil and allow it to fully melt and lightly coat the surface of the pan.
    Using enough fat helps the pancakes develop golden edges and prevents sticking.
  3. Scoop about 2 tablespoons batter per pancake into the skillet to form small pancakes.
    Cook for 3 to 4 minutes until the flip carefully and cook another 2 to 3 minutes until cooked through.
    Add more butter or oil between batches as needed.
    low carb cottage cheese pancakes cooking in a nonstick skillet until golden brown with fresh berries alongside
  4. Serve warm with a pad of butter, fresh berries, yogurt, or sugar-free syrup.
    cottage cheese pancakes low carb served with a pat of butter and fresh blueberries on a beige plate

Nutrition

Calories: 358kcalCarbohydrates: 12gProtein: 20gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 173mgSodium: 440mgPotassium: 119mgFiber: 4gSugar: 3gVitamin A: 311IUCalcium: 274mgIron: 3mg

Notes

Use full-fat cottage cheese: Full-fat cottage cheese produces the best flavor and browning. Fat-free versions contain more moisture and can make the pancakes softer and harder to flip.
Cook on medium-low heat: Too high heat will brown the outside before the center sets, while too low heat can make the pancakes pale and soft.
Make smaller pancakes: Because the batter is naturally softer than wheat-based pancakes, 3-inch pancakes flip more easily and cook more evenly.