These Keto-Friendly Cottage Cheese Pancakes are light, fluffy, and incredibly satisfying. With a blend of cottage cheese, almond flour, and eggs, they’re a protein-packed, low-carb treat perfect for anyone following a ketogenic lifestyle—or simply looking for a healthy, delicious breakfast option.
Why You’ll Love This Recipe
This pancake recipe is not only keto-compliant but also super quick and easy to whip up. You get the fluffiness and satisfaction of traditional pancakes without the carbs. The cottage cheese adds a boost of protein and moisture, while almond flour keeps the texture just right. Perfect for busy mornings, lazy weekends, or even a midday snack.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1/2 cup cottage cheese
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2 eggs
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1 tablespoon almond flour
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1/2 teaspoon vanilla extract
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1/4 teaspoon baking powder
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A pinch of salt
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Butter or oil for cooking
directions
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Add cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt to a blender.
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Blend until smooth and lump-free.
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Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
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Pour small amounts of the batter onto the skillet to form pancakes.
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Cook for 2–3 minutes on each side or until golden brown and cooked through.
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Serve warm with your favorite keto-friendly toppings.
Servings and timing
Servings: 2 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: 180 kcal per serving
Variations
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Add-ins: Stir in cinnamon, nutmeg, or a dash of lemon zest for extra flavor.
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Savory version: Skip the vanilla and top with smoked salmon or avocado.
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Extra protein: Add a scoop of your favorite unflavored or vanilla protein powder.
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Nut-free: Replace almond flour with coconut flour (adjust quantity as needed).
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Toppings: Top with berries, sugar-free syrup, or a dollop of Greek yogurt.
storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over low heat or microwave in 15–20 second intervals until warmed through. You can also freeze them—just layer parchment paper between pancakes and store in a freezer-safe bag for up to 1 month.
FAQs
Are these pancakes really keto?
Yes, with low-carb ingredients like almond flour and cottage cheese, they’re perfect for a keto diet.
Can I use a different flour?
Yes, coconut flour works, but use less since it absorbs more moisture.
Do they taste like cottage cheese?
Not really. The cheese blends in for a creamy texture without a strong flavor.
Can I make them without a blender?
Yes, just whisk vigorously until the mixture is as smooth as possible.
What toppings are keto-friendly?
Try berries, sugar-free maple syrup, nut butter, or whipped cream.
Are these pancakes freezer-friendly?
Definitely. Freeze with parchment between layers and reheat when ready.
Can I double the recipe?
Yes, simply scale the ingredients and cook in batches.
Are these suitable for kids?
Absolutely—they’re nutritious, tasty, and low in sugar.
Can I add sweetener?
Yes, add a keto-approved sweetener like stevia or erythritol if you want extra sweetness.
What if the pancakes are too runny?
Add a bit more almond flour to thicken the batter if needed.
Conclusion
Keto-Friendly Cottage Cheese Pancakes are a game-changer for low-carb breakfasts. Quick, fluffy, and loaded with protein, they offer a satisfying way to start your day without straying from your goals. Keep this recipe on repeat for a guilt-free treat that never disappoints.
Print
Keto-Friendly Cottage Cheese Pancakes
These Keto-Friendly Cottage Cheese Pancakes are fluffy, protein-packed, and low-carb, making them the perfect breakfast option for anyone on a ketogenic diet or looking for a healthy, satisfying treat. With cottage cheese, almond flour, and eggs, they’re quick and easy to make!
- Total Time: 15 minutes
- Yield: 2 servings
Ingredients
1/2 cup cottage cheese
2 eggs
1 tablespoon almond flour
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
A pinch of salt
Butter or oil for cooking
Instructions
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Add cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt to a blender.
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Blend until smooth and lump-free.
-
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
-
Pour small amounts of the batter onto the skillet to form pancakes.
-
Cook for 2–3 minutes on each side or until golden brown and cooked through.
-
Serve warm with your favorite keto-friendly toppings.
Notes
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Make it Savory: Skip vanilla extract and top with smoked salmon or avocado.
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Add Flavor: Stir in cinnamon, nutmeg, or a dash of lemon zest for extra flavor.
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Toppings: Enjoy with keto-friendly toppings like berries, sugar-free syrup, or a dollop of Greek yogurt.
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Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: Keto
