Fluffy Cottage Cheese Pancakes
Ready to start you day with some super easy Cottage Cheese Pancakes? These pancakes are packed with great macros and guess what!? You don’t need protein powder to make them!
Since we’re using cottage cheese for this one and you probably don’t want that texture in your pancakes you’ll need either a blender or food processor.
The best part about using a blender or food processor? It makes the recipe WAY quicker in just a few steps!
The worst part? Cleaning your appliance (tip for this at the end)!
3 Steps
Step 1. Add in 3/4 cup of cottage cheese, 2 large eggs, 2 large egg whites, 1 tablespoon of your favorite sweetener (I prefer erythritol here), 1/2 cup of coconut flour, 1 teaspoon of vanilla extract, and 1/2 teaspoon of baking powder.
Don’t like or don’t have coconut flour? Don’t worry, any flour should work! I do like the taste of the coconut flour in these.
Before we jump into the next step of these cottage cheese pancakes you should know that you can easily change up the flavor or macros of these.
How? By adding in things like cocoa powder, peanut or other nut butter, protein powder, ground cinnamon, and so on. Experiment with them when you get bored!
Step 2. Blend or process everything together. Your pancake mix should look “smooth” before continuing. Pretty easy so far, right?
Step 3. Throw a pan on medium heat, coat it with non-stick cooking spray, and make your pancakes however big you want them. You should cook each side for 1-2 minutes.
There you go! I topped my cottage cheese pancakes with a little whipped cream and some sugar free syrup.
Tip for cleaning your food processor or blender? Add some a little soap and water into it after you’re done and give it a couple pulses!
Once you try these you have to try our Cauliflower Protein Pancakes next!
Before we end this one, what’s your favorite or one of your favorite cottage cheese recipes? Let me know in the comments below! These are definitely on the top of that list for me!.
Fluffy Cottage Cheese Pancakes
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Ingredients
- ¾ Cup Cottage Cheese - 99g Fat Free (or Reduced/Full Fat)
- 2 Large Whole Eggs
- 2 Large Egg Whites
- 1 Tablespoon Sweetener - I like Erythritol
- ½ Cup Coconut Flour - 72g (or Other Flour)
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Baking Powder
Instructions
- Add all of your ingredients into a blender or food processor
- Blend or process until smooth
- Turn a burner on medium heat, coat a pan with some non-stick cooking spray, pour your mix in, and cook each side for 1-2 minutes
Video
Notes
- Calories: 558
- Fat: 18g
- Saturated Fat: 11g
- Sodium: 804mg
- Carbs: 46g (Net Carbs: 26g)
- Fiber: 20g
- Sugar: 10g
- Protein: 53g
Nutrition
11 Comments
Leave a Comment
Could I use just egg whites instead of a whole egg?
Sure!
What can I use instead of coconut flour
Do you have oat or almond flour?
Awesome pancakes! I couldn’t figure out how to do it in the skillet because I kept burning them and unable to flip them. I put my batter in a small waffle maker after coating it really good with Pam spray. It worked for me better. These are better than the keto pancakes I normally make from Birch benders
Awesome, I’ll have to try this in a waffle maker! Thanks Kiara
Can I make these ahead of time and keep in the fridge until needed?
Absolutely Sam! I’ve done both the mix and pancakes with great results.
I made these this morning for breakfast how do you get your so fluffy?
Did you use enough baking powder? Mixing for a bit longer could help you too!
I made a double batch of these but didn’t have enough coconut flour, so I made up the missing amount in vanilla protein powder. They tasted really great, but there certainly weren’t as fluffy as yours.