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Stack of fluffy cottage cheese hot cakes drizzled with maple syrup showing perfect golden color

Cottage Cheese Hot Cakes

Fluffy, high-protein hot cakes made with cottage cheese and almond flour - 27g protein naturally
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 portions
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup small curd, low fat (1%) cottage cheese
  • 3 large organic eggs
  • 1 cup Nature's Eats Almond+ Ultimate Nut Flour key ingredient - blend of almond, coconut flour, arrowroot powder, and tapioca flour
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1 tablespoon monk fruit sweetener optional
  • 1 tablespoon butter or oil for cooking

Equipment

  • Small blender (like Nutribullet)
  • Large griddle or skillet
  • Mixing bowl
  • Whisk

Method
 

  1. In a small blender, add the cottage cheese and blend until smooth and creamy. Set aside.
  2. In a mixing bowl, whisk together the Almond+ Flour, baking powder, salt, and monk fruit.
  3. Add the eggs, blended cottage cheese, and vanilla extract. Whisk until just combined. Do NOT overmix.
  4. Preheat a large griddle/skillet over medium heat with a little bit of butter/oil.
  5. Form 4 large, thick hot cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Do not flip too soon.
  6. Top with maple syrup and enjoy!

Notes

Must use Nature's Eats Almond+ Ultimate Nut Flour - it rises way more than regular almond flour. Batter will seem extremely thin initially but thickens if you let it sit 1-2 minutes. Be patient and cook slowly on medium-low heat. Don't flip too early to prevent crumbling.