Description
These flourless cottage cheese pancakes are a quick, protein-packed, low-carb alternative to traditional pancakes. Naturally gluten-free and fluffy, they’re perfect for a nourishing breakfast or brunch.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine cottage cheese, eggs, baking powder, vanilla extract (if using), cinnamon (if using), and a pinch of salt.
- Whisk until the mixture is well combined and mostly smooth, leaving some cottage cheese lumps for texture if desired.
- Preheat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Using a spoon or measuring cup, scoop the batter into the skillet to form small pancakes.
- Cook for 2–3 minutes on one side until bubbles form and edges look set, then flip and cook for 1–2 more minutes until golden and cooked through.
- Remove from skillet and serve warm with desired toppings.
Notes
- Use a blender for a smoother pancake texture.
- Mashed banana, blueberries, or protein powder can be added to the batter.
- For a savory twist, skip vanilla and cinnamon and add garlic powder and herbs.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 4 small pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 175mg
