Cottage Cheese Hot Cakes

Morning routines just got better with cottage cheese hot cakes! I discovered this game-changing recipe during my competition prep days when I was desperately searching for high-protein breakfasts that didn’t taste like cardboard. These fluffy pancakes pack 27 grams of natural protein without any powder, proving that healthy eating doesn’t mean sacrificing flavor.

My teenage kids actually fight over these cottage cheese hot cakes every weekend, which tells you everything about their taste. What makes them so special is the incredible fluffiness that comes from blending cottage cheese until smooth and using that magical Almond+ flour blend. The first time I made them, I couldn’t believe something so protein-packed could be so ridiculously good—similar to my go-to Flourless Banana Protein Pancakes for post-workout fuel. The batter looks thin at first, but don’t worry – it thickens up and creates the most amazing texture.

Let’s get cooking!

Why You’ll Love This Cottage Cheese Hot Cakes Recipe

I’ve tested countless protein pancake recipes over the years, and these cottage cheese hot cakes consistently deliver the best results. The secret lies in blending cottage cheese completely smooth, which eliminates any lumpy texture while adding incredible moisture and protein. These pancakes rise beautifully thanks to the Almond+ flour blend, creating genuinely fluffy results that rival traditional pancakes. My family loves how they taste like weekend treats rather than diet food, and I appreciate getting 27 grams of protein per serving without any artificial powders. They’re naturally gluten-free and work perfectly for meal prep, staying soft and delicious for days in the refrigerator.

Storage & Serving Tips

Store your cottage cheese hot cakes in an airtight container in the refrigerator for up to four days, where they’ll maintain their soft texture beautifully. Pro tip: I recommend reheating them in the microwave for just 30 seconds to restore their fresh-from-the-griddle warmth. For best results, cook these on medium to medium-low heat and resist the urge to flip too early – patience prevents crumbling and ensures golden perfection. These versatile pancakes work wonderfully with maple syrup, fresh berries, or nut butter—try a drizzle of almond butter alongside our Protein Banana Pudding for a complete high-protein brunch spread. In my experience, making smaller pancakes makes flipping much easier and prevents any mishaps.

What to Serve with Cottage Cheese Hot Cakes

When I make these protein-packed cottage cheese hot cakes, I love pairing them with sides that balance the sweet and savory elements. A dollop of Scrambled Eggs with Cottage Cheese keeps the protein high while adding that classic breakfast vibe. If you’re in the mood for something fruity and refreshing, spoon on a layer of Strawberry Cheesecake Balls or enjoy a side of Blueberry Cottage Cheese Cloud Loaves. For a comforting twist, you can always try them with a swipe of 2-Ingredient Cottage Cheese Flatbread. If you’re feeling indulgent, a few Protein Banana Pudding cups on the side make this breakfast feel like dessert.

Conclusion

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 mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

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.