Description
Fluffy, protein-packed, and lightly sweet — these cottage cheese hot cakes are a healthy twist on pancakes, made with full-fat cottage cheese for a creamy texture and perfect for breakfast or brunch!
Ingredients
1 cup full-fat cottage cheese
2 large eggs (or flax egg for vegan version)
¼ cup almond flour or oat flour (ensure gluten-free if needed)
½ tsp baking powder (aluminum-free)
¼ tsp salt
½ tsp vanilla extract
Optional: 1 tbsp powdered erythritol or monk fruit sweetener (adjust to taste)
Optional mix-ins: cinnamon, lemon zest, mashed banana, or crushed nuts
FOR KETO VERSION:
Use unsweetened almond flour , low-sugar cottage cheese , and avoid high-carb toppings. For dairy-free, use blended tofu + nutritional yeast and plant-based milk.
Instructions
In a blender or food processor, blend cottage cheese , eggs , almond flour , baking powder , salt , and vanilla until smooth and thick.
Tip: Scrape down the sides as needed to ensure everything blends well.
Fold in optional sweetener , mashed banana , or nuts if using.
Heat a non-stick skillet or griddle over medium heat. Scoop small portions of batter into rounds.
Cook for 2–3 minutes per side until golden and slightly firm.
Serve warm with keto-friendly toppings like:
Whipped cream
Sugar-free chocolate shavings
Crushed berries or nut butter
A sprinkle of cinnamon or chopped pecans
- Prep Time: 5 mins
- Cook Time: 6 mins
Nutrition
- Serving Size: 6 pancakes
- Calories: 70–90
- Fat: 4g
- Carbohydrates: 3g
- Protein: 7g