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Stack of fluffy cottage cheese almond flour pancakes with butter and syrup on white plate

Cottage Cheese Almond Flour Pancakes

High-protein, fluffy pancakes made with cottage cheese and almond flour for a nutritious breakfast
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Breakfast
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat or low-fat
  • 3 large eggs
  • 1 cup almond flour blanched almond flour works best
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 0.5 teaspoon vanilla extract optional
  • 1 tablespoon sweetener of choice honey, maple syrup, or sugar substitute - optional
  • 1 tablespoon butter or oil for cooking

Equipment

  • Blender or food processor
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Add cottage cheese and eggs to blender. Pulse until mostly smooth.
  2. Add almond flour, baking powder, and salt. If using vanilla or sweetener, add here. Blend until batter looks uniform. If too thick, add tablespoon of milk to loosen slightly.
  3. Let batter sit briefly to give almond flour time to absorb moisture for better texture.
  4. Place skillet over medium-low heat. Add small pat of butter or drizzle of oil.
  5. Use ΒΌ-cup measure to drop batter onto hot surface. Aim for pancakes 3-4 inches wide.
  6. Let each pancake cook 2-3 minutes until edges look set and bubbles form on top. Bottom should be golden brown.
  7. Slide spatula under, flip, and cook another 1-2 minutes. Press lightly for even contact.
  8. Transfer cooked pancakes to plate and cover with foil. Repeat until batter is used up.

Notes

Cook on medium-low heat for even cooking and to avoid dryness. Blend really well for smooth texture. Store in refrigerator for up to 3 days or freeze with parchment between layers. Reheat in skillet or toaster oven to maintain texture.