Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Pancakes for breakfast! I like that. Filled with protein-rich cottage cheese and nutty almond flour, these pancakes are one of the best low-carb, high-protein breakfasts known to man, woman, and child (especially those watching their carb intake, or anyone looking for a delicious, guilt-free treat.)
They’re so packed with nutritious ingredients you’ll wonder why you haven’t been eating these pancakes for breakfast all along. Most of the flavor comes from the creamy cottage cheese and almond flour, not added sugars or refined carbs. As an extra bonus, they’re gluten-free and ready in under 30 minutes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Ingredients
- 200 grams cottage cheese
- 40 grams almond flour
- 1 egg
- Egg whites
- 1 teaspoon baking powder
- Vanilla extract
- Blueberries
- Maple syrup
Step 1: Prepare the Pancake Mixture
In a blender, combine 200 grams of cottage cheese, 40 grams of almond flour, 1 whole egg, 2 egg whites, 1 teaspoon of baking powder, and a splash of vanilla extract.
Blend the mixture until it is smooth and well combined.
Step 2: Heat the Pan
While blending, heat a non-stick pan over medium heat.
This will ensure that the pancakes cook evenly and do not stick to the surface.
Step 3: Cook the Pancakes
Using a spoon, pour the pancake mixture into the heated pan.
Cook the pancakes for about 2 minutes or until they turn golden brown on the bottom.
Once the edges look set, carefully flip the pancakes and cook for an additional minute until golden on the other side.
Step 4: Serve the Pancakes
Once cooked, stack the pancakes on a plate.
Top them with fresh blueberries and a drizzle of maple syrup for added flavor and sweetness.
Step 5: Enjoy Your Creation
Serve the pancakes warm and enjoy your delicious, high-protein breakfast!
Hey there. Thanks for taking the time to share your recipe! I have one clarifying question. in the description you say “almond flour” but in the directions you say “coconut flour”. They are very different flours, that I haven’t found interchangeable. I would love to try your recipe, I just want to use the right flour. Thanks for your clarification!