Cottage Cheese Pancakes with Almond Flour

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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.

Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

Nutritional Information (Without Toppings)

  • Calories: Approximately 450-500
  • Protein: 40-45g
  • Carbohydrates: 10-15g
  • Fat: 25-30g
  • Fiber: 3-4g
 

What Kind of Cottage Cheese Should I Use for My Pancakes?

Full-fat (4% milkfat) cottage cheese offers the richest flavor and texture, ideal for low-carb diets or indulgent pancakes.

Low-fat (2%) provides a good balance of taste and nutrition, suitable for most purposes.

Cottage cheese with non-fat (0%) maximizes protein while minimizing calories, but may result in drier pancakes.

Personally, I always use full-fat cottage cheese because I have found that it gives the best results. But the low-fat version is also perfectly fine.

Regardless of your choice, ensure the cottage cheese is well-drained to prevent a watery batter. I recommend the ‘Good Culture Cottage Cheese, 4% Milkfat, Organic, Whole Milk Classic‘.

 
Preparation Time10-15 minutes
Cooking Time10-15 minutes
Total Time20-30 minutes
Level of DifficultyEasy
 

Ingredients

  • 200 grams cottage cheese (full-fat)
  • 40 grams almond flour
  • 1 egg
  • 2 egg whites
  • 1 teaspoon baking powder
  • A splash of vanilla extract

Toppings:

  • A handful of fresh 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.

Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

1 thought on “Cottage Cheese Pancakes with Almond Flour”

  1. 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!

    Reply

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