Here is a recipe for Flourless Keto Cottage Cheese Pancakes. They are high in protein, low in carbs, and have a texture that is more like a cross between a pancake and a creamy crepe.
Why You’ll Love This Recipe
· Keto & Low-Carb: No flour means minimal carbs.
· High Protein: Thanks to the cottage cheese and eggs.
· Quick & Easy: One bowl and a blender is all you need.
· Delicious: They are subtly sweet and pair perfectly with sugar-free syrup or berries.
Ingredients
· 1 cup Cottage cheese (full-fat or 4% milkfat is best for keto and texture)
· 4 large Eggs
· 1 tsp Vanilla extract
· 2 tbsp Butter (melted, plus more for the pan)
· 2 tbsp Coconut flour (or 1/4 cup almond flour – see note)
· 1/2 tsp Baking powder
· Pinch of salt
· Optional Sweetener: 1-2 tbsp of powdered erythritol or monk fruit sweetener (if you like sweet pancakes)
Note: Coconut flour absorbs a lot of moisture. If using almond flour, the batter will be slightly thinner; you may need to let it rest for 5 minutes to thicken.
Instructions
- Blend the Batter:
Combine the cottage cheese, eggs, vanilla extract, and melted butter in a blender. Blend on high until the mixture is completely smooth and no lumps of cottage cheese remain. - Add Dry Ingredients:
Add the coconut flour, baking powder, salt, and optional sweetener to the blender. Pulse a few times until just combined. Do not overmix. - Rest the Batter (Important for Coconut Flour):
Let the batter sit for 3–5 minutes. This allows the coconut flour to absorb the moisture and thicken the batter. It should look like a typical pancake batter consistency (not watery). - Heat the Pan:
Place a non-stick skillet or griddle over medium-low heat. Add a small pat of butter and let it melt, spreading it around. - Cook the Pancakes:
Pour about ¼ cup of batter onto the hot skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. These pancakes are a bit more delicate than regular ones, so be gentle when flipping. Flip carefully and cook for another 1–2 minutes on the other side until golden brown. - Serve:
Serve immediately with sugar-free maple syrup, a dollop of whipped cream, or fresh low-carb berries (like raspberries or blackberries).
Nutrition Info (Approx. per serving – makes about 8 small pancakes)
· Calories: 160
· Fat: 11g
· Protein: 12g
· Total Carbs: 4g
· Fiber: 1g
· Net Carbs: 3g
Tips for Success
· Smoothness: Blending is key. If you just whisk the ingredients, you will have chunks of curds in your pancakes. For a diner-style texture, you must use a blender.
· Low Heat: Cook these on medium-low heat. The natural sugars in the dairy can burn faster than regular pancakes.
· Flipping: Because these lack gluten, they are more fragile. Keep them on the smaller side (3-4 inches) and use a thin, wide spatula to flip them confidently.