Light, fluffy, and packed with protein, these cottage cheese pancakes are a nutritious and delicious way to start your day. Made with almond flour and naturally sweetened with fresh berries, they offer a gluten-free and low-carb alternative to traditional pancakes. Whether you’re looking for a high-protein breakfast or simply a healthier twist on a classic favorite, these pancakes will satisfy your cravings.
Why You’ll Love This Recipe
These cottage cheese pancakes are not only easy to make but also full of protein and healthy fats, making them a great choice for a filling breakfast. The almond flour keeps them naturally gluten-free, while the cottage cheese adds extra creaminess and a boost of protein. Plus, they pair perfectly with fresh berries for a naturally sweet and refreshing finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup fresh berries (your choice)
Directions
1. Mix Ingredients
In a bowl, whisk together the cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt until well combined. The batter will be slightly thick but smooth.
2. Heat Skillet
Preheat a non-stick skillet over medium heat and lightly grease it if needed to prevent sticking.
3. Cook Pancakes
Pour the batter onto the skillet to form small pancakes.
Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
4. Serve with Berries
Stack the pancakes and top with fresh berries.
Drizzle with sugar-free syrup or honey if desired.
Servings and Timing
- Servings: 2 servings
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Variations
- Nut-Free Option: Replace almond flour with oat flour or coconut flour for a different texture.
- Extra Protein Boost: Add a scoop of vanilla protein powder to the batter.
- Dairy-Free Alternative: Swap cottage cheese for a dairy-free yogurt or mashed banana.
- Flavor Enhancements: Mix in cinnamon, nutmeg, or lemon zest for extra flavor.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to a month.
- Reheating: Warm in a toaster, microwave, or skillet over low heat until heated through.
FAQs
1. Can I make these pancakes ahead of time?
Yes! These pancakes store well in the fridge or freezer and can be quickly reheated.
2. Can I use regular flour instead of almond flour?
Yes, but the pancakes may have a different texture. If using regular flour, you may need to adjust the liquid slightly.
3. Can I make this recipe dairy-free?
Yes, swap cottage cheese for a dairy-free yogurt or mashed banana.
4. How can I make these pancakes fluffier?
Adding an extra teaspoon of baking powder or separating and whipping the egg whites before folding them in can make them fluffier.
5. What’s the best way to sweeten these pancakes without sugar?
You can use mashed bananas, a drizzle of honey, or a sugar-free syrup for natural sweetness.
6. Can I use frozen berries?
Yes, but thaw and drain them first to prevent excess moisture from making the pancakes soggy.
7. Can I make these pancakes without eggs?
Yes, you can try using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) as a substitute, but the texture may differ.
8. Can I add nuts or chocolate chips?
Absolutely! Chopped nuts or sugar-free chocolate chips make great additions to the batter.
9. Are these pancakes good for kids?
Yes! These pancakes are soft, naturally sweetened, and packed with protein, making them great for kids.
10. Can I cook these pancakes in the oven?
Yes! Pour the batter into a greased muffin tin and bake at 350°F (175°C) for about 12-15 minutes for mini pancake muffins.
Conclusion
Cottage Cheese Pancakes with Berries are a nutritious, protein-packed breakfast option that’s both delicious and easy to make. With a fluffy texture and naturally sweet flavors, they’re perfect for anyone looking for a gluten-free, low-carb alternative to traditional pancakes. Whether you enjoy them fresh off the skillet or as part of your meal prep routine, these pancakes will quickly become a favorite in your breakfast rotation.
Print
Cottage Cheese Pancakes with Berries are a light, fluffy, and protein-packed breakfast option that’s both delicious and nutritious. Made with almond flour and naturally sweetened with fresh berries, these gluten-free and low-carb pancakes are perfect for a satisfying start to your day. Quick to prepare and easy to customize, they’re an excellent choice for a wholesome breakfast or meal prep.
- Total Time: 15 minutes
- Yield: 2 servings
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup fresh berries (your choice)
Instructions
- Mix Ingredients: In a bowl, whisk together the cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt until smooth.
- Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease it if needed.
- Cook Pancakes: Pour small portions of batter onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Serve with Berries: Stack pancakes and top with fresh berries. Optionally, drizzle with sugar-free syrup or honey.
Notes
- Nut-Free Option: Use oat flour or coconut flour instead of almond flour.
- Extra Protein: Add a scoop of vanilla protein powder.
- Dairy-Free Alternative: Replace cottage cheese with dairy-free yogurt or mashed banana.
- Flavor Enhancements: Add cinnamon, nutmeg, or lemon zest for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, High-Protein, Gluten-Free
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
