Keto Cottage Cheese Pancakes

These Keto Cottage Cheese Pancakes are light, fluffy high-protein pancakes with 5 grams of net carbs and 8 grams of protein per serving.

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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.

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.

How to Make Keto Cottage Cheese Pancakes

1. First, add all the wet ingredients in a high-speed blender (photo 1).
2. Then, top up with the dry ingredients (photo 2). Close the lid.

3. 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 (photo 3). 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.
4. Pour the batter in a mixing bowl and rest 3 minutes (photo 4).

5. Warm a large pancake griddle or non-stick skillet. Generously oil the surface with cooking avocado oil spray.
6. 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.
7. 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

• 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

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

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4.86 from 7 votes

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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

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.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

Want My Kitchen Equipment?

Measuring Cups Set

Vitamix Ascent A2500 Blender

Silicone Spatula

Non-Stick Pancake And Crepe Pan

Flat Spatula

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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%)