🥞 Flourless Cottage Cheese Pancakes
📖 Description
These pancakes are light, fluffy, and high in protein, making them perfect for a healthy breakfast or post-workout meal. The cottage cheese adds creaminess and boosts the protein content, while oats (or almond flour) give them structure without regular flour. They cook up golden and tender, with a subtle cheesy richness.
🥗 Ingredients (Serves 2, makes about 6 pancakes)
- ½ cup cottage cheese (small curd works best)
- 2 large eggs
- ¼ cup oats (or almond flour for low-carb/keto)
- ½ tsp baking powder
- ½ tsp vanilla extract (optional, for sweetness)
- 1–2 tsp sweetener of choice (optional, like honey, stevia, or monk fruit)
- Pinch of salt
👩🍳 Instructions
- Add cottage cheese, eggs, oats (or almond flour), baking powder, vanilla, and sweetener into a blender or food processor.
- Blend until smooth (a few oat pieces are fine if you like texture).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour small rounds of batter (about 2 tbsp each) onto the skillet.
- Cook for 2–3 minutes per side, until golden brown and set.
- Serve warm with toppings like fresh berries, sugar-free syrup, or nut butter.
📝 Notes
- Keep pancakes small so they flip easily.
- Cottage cheese should be well-blended for a smooth texture.
- If using almond flour, batter will be slightly thinner—cook gently.
- Make ahead and refrigerate; they reheat well in the toaster or skillet.
💡 Tips
- For extra fluffiness, separate eggs: whip egg whites until stiff peaks, fold in at the end.
- Add a scoop of protein powder for even higher protein content.
- Flavor variations: cinnamon, cocoa powder, lemon zest.
🍽 Servings
- Makes about 6 small pancakes (2 servings).
🔢 Nutritional Info (per serving, using oats)
- Calories: 200
- Protein: 17g
- Carbs: 14g (net ~12g)
- Fat: 8g
- Fiber: 2g
(Using almond flour: ~190 calories, 16g protein, 6g carbs, 10g fat)
🌟 Benefits
- High-protein: Keeps you full longer.
- Flourless & gluten-free (when using oats or almond flour).
- Low-carb friendly (with almond flour).
- Quick & easy: Just blend and cook.
❓ Q & A
Q: Can I meal-prep these?
A: Yes! Store in the fridge for up to 4 days or freeze with parchment between layers.
Q: Can I make them dairy-free?
A: You can try silken tofu or dairy-free yogurt instead of cottage cheese, but texture will differ.
Q: What’s the best topping?
A: Fresh berries + sugar-free syrup for sweetness, or savory toppings like avocado and smoked salmon.
Q: Can I skip blending?
A: Yes, but blending gives a smoother pancake. Without blending, texture will be chunkier.