Cottage Cheese Almond Flour Pancakes
A nutritious twist on traditional pancakes, combining cottage cheese and almond flour for a fluffy and filling breakfast.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 0.5 teaspoon vanilla extract (optional)
- 1 tablespoon sweetener of your choice (optional)
- 1 tablespoon butter or oil (for cooking)
Instructions
- Blend the cottage cheese and eggs until mostly smooth.
- Add the almond flour, baking powder, salt, vanilla extract, and sweetener (if using) and blend until uniform.
- Allow the batter to sit briefly.
- Heat a skillet over medium-low heat and add butter or oil.
- Pour ¼ cup batter onto the skillet for each pancake.
- Cook for 2-3 minutes until edges set and bubbles form, then flip and cook for an additional 1-2 minutes.
- Transfer cooked pancakes to a plate and cover to keep warm. Repeat until all batter is used.
Notes
For a dairy-free version, use a plant-based alternative to cottage cheese. Store leftovers in an airtight container for up to three days or freeze for longer storage.
Find it online: https://www.mealbreeze.com/cottage-cheese-almond-flour-pancakes/