Flourless Cottage Cheese Pancakes: Low Carb, High Protein (Print Version)
Flourless cottage cheese pancakes offer a low-carb, high-protein breakfast. Quick to make, these fluffy pancakes are a healthy and satisfying start to your day.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Protein-Rich Foundation
01 -
1 cup 4% milkfat cottage cheese
02 -
2 large eggs
03 -
1/2 tsp baking powder
04 -
Pinch of salt
→ Flavor & Sweetness Boosters
05 -
1 tbsp erythritol-monk fruit blend sweetener
06 -
1 tsp pure vanilla extract
07 -
1/2 tsp ground cinnamon
08 -
1/4 tsp fresh lemon zest
→ Griddle & Topping Delights
09 -
1 tbsp unsalted butter (for cooking)
10 -
1/2 cup fresh blueberries
11 -
1/4 cup fresh raspberries
12 -
2 tbsp sugar-free maple syrup
13 -
1 tbsp chopped pecans
# Instructions:
01 -
In a blender or food processor, combine 1 cup 4% milkfat cottage cheese, 2 large eggs, 1 tbsp erythritol-monk fruit blend sweetener, 1 tsp pure vanilla extract, and 1/4 tsp fresh lemon zest. Blend until smooth for your Flourless Cottage Cheese Pancakes | Low Carb & High Protein Breakfast.
02 -
Transfer the blended mixture to a medium bowl. Stir in 1/2 tsp baking powder, a pinch of salt, and 1/2 tsp ground cinnamon until just combined. Do not overmix the batter for these delicious Flourless Cottage Cheese Pancakes.
03 -
Heat a large non-stick skillet or griddle over medium-low heat. Melt 1 tbsp unsalted butter, ensuring the surface is evenly coated. This prevents sticking and adds flavor to your Flourless Cottage Cheese Pancakes.
04 -
Pour 1/4 cup portions of batter onto the prepared griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
05 -
Continue cooking the remaining batter in batches, adding more unsalted butter if necessary. Keep the cooked pancakes warm on a plate covered with foil while you finish the rest.
06 -
While pancakes cook, prepare your toppings. Gather 1/2 cup fresh blueberries, 1/4 cup fresh raspberries, 2 tbsp sugar-free maple syrup, and 1 tbsp chopped pecans.
07 -
Stack the warm Flourless Cottage Cheese Pancakes | Low Carb & High Protein Breakfast on plates. Garnish generously with the fresh blueberries, raspberries, a drizzle of sugar-free maple syrup, and a sprinkle of chopped pecans.
# Notes:
01 -
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
02 -
Feel free to experiment with other low-carb sweeteners like stevia or allulose, adjusting to your preferred sweetness level. You can also swap berries for other low-carb fruits like sliced strawberries.
03 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or skillet.
04 -
Enhance the protein even further by serving with a dollop of Greek yogurt or a side of turkey bacon.
# Tools You'll Need:
01 -
Mixing bowl
02 -
Whisk
03 -
Measuring cups and spoons
04 -
Non-stick skillet
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 296 kcal
Total Fat: 18 g
Total Carbohydrate: 14 g
Protein: 19 g