These Keto Cottage Cheese Pancakes are light, fluffy high-protein pancakes with 5 grams of net carbs and 8 grams of proteins per serving. Table of contents
I love baking protein pancakes without protein powder. Don’t get me wrong, I always have protein powder at home to make my Keto Protein Shake or Chocolate Protein Pancakes post-workout, but when baking, protein powder is tricky – some brands are too absorbent, or the taste is not as expected.
As a result, my favorite way to add proteins to my keto pancake recipe is to use cottage cheese. Cottage cheese is naturally high in proteins and very low-carb. That’s why I use it all the time, to make low-carb breakfast and low-carb desserts like the viral cottage cheese ice cream.
Why You Will Love Cottage Cheese Pancakes
- Low-carb and keto-friendly
- No protein powder needed
- Gluten-free Pancakes
- Fluffy texture
- Healthy made with wholesome ingredients
- Quick and easy to make in 15 minutes
Ingredients and Substitutions
- Full-Fat Cottage Cheese – Use full-fat for the best texture. They get fluffier as well. They would probably work with ricotta as well.
- Large Eggs – If your eggs are smaller, the batter might be too thick, and the pancakes won’t spread as much.
- Almond Flour – I love almond pancakes. They are moist, light, and much easier to bake than coconut flour pancakes. So please stick to blanched almond flour for this recipe. Don’t replace it with coconut flour.
- Erythritol or if you don’t want to use a sweetener, skip it, or try a few drops of stevia glycoside.
- Vanilla Extract for a lovely vanilla pancake flavor.
- Salt to enhance the flavors, but you can skip it for a low-sodium option.
- Baking Powder for a fluffier texture.
Making Keto Cottage Cheese Pancakes
- First, add all the wet ingredients in a high-speed blender.
- Then, top up with the dry ingredients. Close the lid.
- Blend until smooth, using the tamper tool of the blender to scrape down the sides of the jug if some of the batter won’t blend well. Otherwise, stop the blender, scrape down the sides of the jug using a silicone tool, and repeat until the batter is yellow, smooth, and thin.
- Pour the batter in a mixing bowl and rest 3 minutes.
Cooking The Pancakes
Warm a large pancake griddle or non-stick skillet. Generously oil the surface with cooking avocado oil spray.
Scoop out 1/4 cup of pancake batter per pancake, and cook on medium heat for 2 to 3 minutes or until the sides dries, and the pancake is easy to flip.
Flip the pancake and cook it for another minute until set and golden brown.
Keto Pancake Toppings
Serve three cottage cheese pancakes as stack for a high-protein breakfast and top it up with:
- Keto maple syrup
- Sugar-free whipped cream
- Low-carb plain yogurt for a boost of proteins.
- Fresh berries like strawberries or blueberries, but plenty of low-carb fruit options can be used.
- Healthy homemade peanut butter to boost proteins or a drizzle of almond butter.
- Keto Nutella
- Sugar-free chocolate chips
Expert Tips To Bake With Cottage Cheese
- Blend cottage cheese – Don’t be tempted to whisk the cottage cheese in the batter. The batter is lumpy, not smooth, and you won’t enjoy the bits and pieces of watery cottage cheese in the pancakes. If you don’t have a blender, try an immersion stick blender or food processor.
- Scoop out a small amount of batter – The batter spreads quickly. To avoid too large pancakes, use a maximum of 1/4 cup of batter at once.
- Warm the griddle on high heat. This sets the pancake batter quickly, as soon as you pour it on the griddle, and prevents overspread. Then, reduce to medium heat and cook gently.
More Keto Pancake Recipes
Keto Blueberry Pancakes
Keto Pumpkin Pancakes
Keto Zucchini Pancakes
Coconut Flour Pancakes
Keto Pancakes
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Keto Cottage Cheese Pancakes
5.1gNet Carbs
These Keto Cottage Cheese Pancakes are light, fluffy, high-protein pancakes with 5 grams of net carbs per serving and 8 grams of proteins.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Yield: 9 pancakes
Serving Size: 3 pancakes
4.84 from 6 votes
Ingredients
US Customary – Metric
- 4 large Eggs
- ½ cup Cottage Cheese full-fat
- 1 ⅓ cup Almond Flour
- 2 tablespoons Erythritol
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Add all the ingredients into a blender and blend on high speed until creamy and smooth. I used the tamper tool of the blender to push the batter next to the blade.
If some batter sticks to the bottom or sides of the jug, stop the blender and use a silicon spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.
Pour the batter into a mixing bowl. Let the batter rest for 3 minutes.
Meanwhile, heat a non-stick skillet under medium heat and oil with butter or coconut oil.
Pour 1/4 cup of batter per pancake (not more), or it won't be easy to flip them without breaking.
Cook gently, about 2-3 minutes, or until you see bubbles forming on the surface and the sides start to dry.
Flip on the other side and keep cooking for a few more minutes until golden brown.
Notes
Storing low-carb cottage cheese pancakes
Store in the fridge for up to 3 days in an airtight container. Rewarm in a pan, microwave, or toaster.
You can freeze the cooked pancakes in zip-lock bags and defrost them the day before. Rewarm either in a pan or toaster.
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NutritionServing Size: 3 pancakes
Yield: 9 pancakes
Nutrition
Serving: 3 pancakesCalories: 137.4 kcal (7%)Carbohydrates: 6.9 g (2%)Fiber: 1.8 g (8%)Net Carbs: 5.1 gProtein: 7.9 g (16%)Fat: 10.5 g (16%)Saturated Fat: 1.4 g (9%)Polyunsaturated Fat: 0.4 gMonounsaturated Fat: 0.9 gTrans Fat: 0.01 gCholesterol: 83.2 mg (28%)Sodium: 194.3 mg (8%)Potassium: 42.9 mg (1%)Sugar: 1.1 g (1%)Vitamin A: 125.1 IU (3%)Vitamin B12: 0.3 µg (5%)Vitamin D: 0.4 µg (3%)Calcium: 81.2 mg (8%)Iron: 1.1 mg (6%)Magnesium: 3.5 mg (1%)Zinc: 0.3 mg (2%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
