Keto cottage cheese pack cakes with crispy edges and melty center. Packed with healthy fats from almond flour, cottage cheese, and eggs, these pancakes will become your most requested breakfast recipe.
Even if you are not following a low carb diet, I am sure you and everyone in your family will love these pancakes. You might or might not like cottage cheese as it is, but it is actually a versatile and nutritious ingredient and naturally high in protein. So, it makes sense to use cottage cheese if you have growing kids in your family. If you have family members who hate cottage cheese, just do not tell them the ingredients and they will never know 😉 …
NOTE: You can use non-fat, low-fat or full-fat cottage cheese (for ketoers, full-fat is advised). Just make sure to purchase a cottage cheese with small curds. This style makes for the most consistent pancake batter and is the easiest to mix.
The best thing about these pancakes is the crispy edges! Make them right before serving for the best texture and results. However, if you want to prepare the batter early, go right on ahead! Refrigerate the dough in a bowl and keep the bowl covered to prevent the top from drying up.
I had been making these pancakes for my son and my toddler niece and they gobble up layers after layer… in case you are making these for kids then consider adding chocolate chips. Trust me the texture, taste and ease of making makes this recipe a keeper.
If you are lucky enough to have leftovers, here is how to store and reheat them:
- Refrigerating: Refrigerate leftovers for up to three days stored in an airtight container. Reheat them in the microwave or with a bit of oil in a skillet.
- Freezing: Layer pancakes in between layers of wax paper in an airtight container. They can be frozen for up to 3 months. Reheat them in a skillet with a bit of oil until crispy on the outside and melty on the inside.
If you have pressed cottage cheese the crumble it and maybe add buttermilk… it will work well. Just watch the texture of the dough and ad buttermilk as you go.
Cook on medium heat: Resist cranking up the heat to cook your pancakes faster! Medium-heat ensures they won’t burn and come out a perfect brown color.
Keep it chunky or blend it up: It’s super tasty to hand mix your batter and get pockets of melty, cottage cheese. However, if you want the cheesy taste without the chunks, feel free to blend up the batter for a smoother texture.
Savory Version: If you are in mood for something savory, then just exclude the vanilla and sugar add a bit more salt and cilantro. It’s a variation recommended by a reader, I tried it myself it was fabulous.
What if you do not have Almond flour?
Just replace it with wheat flour or oat flour, or any other gluten free flour … just remember then the carb count will increase. If you are not on keto/low carb diet, then it must not be an issue for you.
- 1 heaped cup (250g) cottage cheese
- 3 eggs
- 1 tsp of vanilla extract
- 1 tbsp sweetener of your choice
- 3 heaped tbsp almond flour finely ground
- 1 tbsp melted butter, unsalted
- 1 tsp baking powder
- pinch of of salt
- Place the cottage cheese into a bowl, add egg yolks (keep the whites separate) and crush everything with a fork. Add in the flour, vanilla extract, sweetner, butter, baking powder, salt and mix thoroughly. You can also use an immersion blender, countertop blender or even a food processor.
- Whisk the egg whites into a stiff foam and add to the cheese mixture, gently combine the ingredients.
- Heat a dry, non-stick pan and fry the pancakes (about 2 tbsp. of batter per pancake) in batches, for about 3 mins, until the bottom is slightly browned. Turn and cook for another 2 minutes. (Grease if not using a non-stick pan)
- Suggested serving: Greek yogurt, maple syrup and berries.
- You can also use coconut sugar, just remember that will increase net carbs by few grams.
- You can also use regular flour, or gluten free flour in case you can afford to spend a little bit more from your carb quota.
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Amount Per Serving: Calories: 136Total Fat: 11gCarbohydrates: 3gProtein: 12g