These Keto Cottage Cheese Pancakes are rich, fluffy, and so good, you'd never suspect them to be low-carb and grain-free! Cottage cheese is a high-protein ingredient that adds a wonderful texture and subtle creaminess to the batter. It makes these pancakes feel a little more special than your typical keto pancake recipe.
Full-fat cottage cheese is blended into the batter for a smooth texture that bakes beautifully -crisp on the edges, soft in the center, and sturdy enough to flip easily.
We make these often (at my kids' request!), and I love that they have a little extra protein and are low in net carbs!
why you'll love them
If you've been on a keto or low-carb journey for any length of time, you've probably experienced the occasional pancake letdown.
Low-carb and grain-free ingredients can often create a pancake with a texture that's too dense, too eggy, and just not fluffy enough.
These keto cottage cheese pancakes are the answer. They're soft, light, and have that classic golden exterior, but they're made entirely with grain-free and low-carb ingredients that won't spike your blood sugar.
They're also incredibly versatile. Keep things classic with butter and sugar-free syrup, or dress them up with fresh berries and yogurt (as pictured!) or sugar-free whipped cream for a weekend brunch feel.
If you're more of a savory breakfast person, these low-carb cottage cheese pancakes pair perfectly with eggs, bacon, or even smoked salmon and cream cheese for something a little elevated.
about keto cottage cheese pancakes
- Grain-free and low carb: Perfect for maintaining ketosis without sacrificing a breakfast comfort food, these low-carb cottage cheese pancakes are keto diet-friendly and perfect for blood sugar balance.
- Higher in protein: Thanks to the cottage cheese, these are high-protein pancakes made with real food (and no added protein powders) and 8 grams of protein per pancake!
- Soft and fluffy texture: They're delicious, fluffy pancakes that the entire family will enjoy (just as much as regular pancakes!).
- Quick and easy: The blender is a great way to smooth out the texture of cottage cheese and combine all of the ingredients in minutes.
the ingredients
Simple ingredients come together for this recipe, which has become a breakfast staple for my own family!
- Cottage cheese: The main ingredient! You'll need 1-¼ cups cottage cheese (preferably not fat-free cottage cheese) for this recipe, and it's just enough to add creaminess and richness to the batter without weighing it down.
- Large eggs: For binding and rise, which helps make keto cottage cheese pancakes extra fluffy.
- Low-carb "flours": A combination of almond flour, coconut flour, and arrowroot powder replaces the all purpose flour or whole wheat flour that we'd traditionally use in cottage cheese pancake recipes.
- Low-carb sweetener: Granulated monkfruit sweetener with allulose creates a lightly sweetened pancake without any added sugar.
- Flaxseed meal: This adds extra fiber and healthy fats and also contributes to the structure of the pancakes, acting as an additional binder.
- Baking powder: You'll notice this recipe calls for quite a lot of it, which gives the pancakes extra rise.
- Apple cider vinegar: The vinegar adds a slightly tangy, sort of buttermilk-pancake flavor, but also reacts with the baking powder for a little boost of lift.
- Vanilla: For a subtly sweet, vanilla flavor.
- Avocado oil: This neutral oil is ideal for cooking the pancakes in, but you can also use coconut oil or butter if preferred.
how to make keto cottage cheese pancakes
These keto pancakes are quick and easy, and you can even make the batter the night before!
Here's a look at how to make them, but be sure to view the printable recipe card below for all of the details and ingredient amounts:
In a blender or food processor, combine the cottage cheese, eggs, apple cider vinegar, and vanilla extract. Blend until smooth. You can also use an immersion blender.
Add the almond flour, coconut flour, arrowroot powder, flaxseed meal, sweetener, baking powder, and salt.
Blend again until a thick, smooth batter forms. Let the batter rest for 2-3 minutes to allow the coconut flour to absorb moisture. It will be pretty thick, which is normal.
Place a large, nonstick skillet or griddle over medium heat and add a small amount of butter or avocado oil. After it has heated for a couple of minutes, reduce the temperature to medium-low heat and scoop small portions of the batter onto the pan (a 2-tablespoon cookie dough scoop is the perfect size).
Cook for 2-3 minutes or until the edges are set and the bottom is golden brown. You'll see a few air bubbles form and burst as the pancake batter cooks.
Gently flip and cook for another 1-2 minutes or until cooked through. Serve immediately with your favorite toppings.
tips for the best results
- Keep the keto cottage cheese pancakes small: Large pancakes are harder to flip. I find that a 2-tablespoon cookie dough scoop is the ideal size.
- Use medium-low heat: I start off with medium heat, and then lower the temperature. These pancakes can brown quickly, so a lower temperature ensures they cook through without burning.
- Let the batter rest: Coconut flour, flaxseed meal, and arrowroot are all very absorbent-giving the batter a few minutes to rest helps improve the texture.
- Blend well: This ensures the cottage cheese is fully incorporated for a smooth batter.
- Make in advance: These cottage cheese almond flour pancakes are wonderful for busy mornings, and you can even prepare the batter a day in advance! Keep it in an airtight container and give it a stir before cooking. If the batter appears way too thick, add a splash of water or almond milk to thin it, but not too much.
- Extra protein: To make higher protein pancakes, add a scoop or two of whey protein powder to the batter.
how to serve low-carb cottage cheese pancakes
- A little butter and sugar-free maple syrup
- Fresh berries and a little bit of sugar-free whipped cream
- Almond butter or peanut butter and sugar-free strawberry chia jam
- A side of crispy bacon or breakfast sausage
you might also love
Keto Cottage Cheese Pancakes (Low-Carb, Grain-Free)
These keto cottage cheese pancakes are soft, tender, and surprisingly satisfying, with a little extra protein that makes them perfect for slow mornings or easy meal prep. Blended until smooth and cooked to golden perfection, they deliver all the comfort of classic pancakes without the carbs or blood sugar spike.
Ingredients
- 1-¼ cups cottage cheese
- 4 large eggs
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup blanched almond flour
- 5 tablespoons coconut flour
- 3 tablespoons arrowroot powder
- 1 tablespoon ground flaxseed meal
- 2 tablespoons granulated monkfruit sweetener with allulose
- 1-½ tablespoons baking powder (aluminum free, grain-free if required)
- small pinch of salt
Instructions
- Add the cottage cheese, eggs, apple cider vinegar, and vanilla extract to a high-powered blender or food processor. Blend for 30 seconds, or until smooth.
- Add the almond flour, coconut flour, arrowroot powder, flaxseed meal, sweetener, baking powder, and salt. Blend on medium speed until a thick batter forms. Scrape down the sides with a rubber spatula and blend for another 10 seconds. Let the batter rest for 2–3 minutes to allow the dry ingredients to absorb moisture. It will be pretty thick, which is normal.
- Place a large, nonstick skillet or griddle over medium heat and add a small amount of butter or avocado oil. After it has heated for a couple of minutes, reduce the temperature to medium-low and scoop small portions of the batter onto the pan, spreading it out slightly with your spoon (a 2-tablespoon cookie dough scoop is the perfect size). Cook for 2-3 minutes or until the edges are set and the bottom is golden brown. You'll see a few air bubbles form and burst as the pancakes cook.
- Gently flip and cook for another 1–2 minutes or until cooked through. Continue cooking the remaining batter, then serve the warm pancakes immediately with your favorite toppings.
Notes
- Keep the pancakes small: Large pancakes are harder to flip. I find that a 2-tablespoon cookie dough scoop is the ideal size.
- Use medium-low heat: I start off with medium heat, and then lower the temperature. These pancakes can brown quickly, so a lower temperature ensures they cook through without burning. Adjust as needed.
- Make in advance: If you'd like to prepare the batter the night before, you can! Keep it in an airtight container and give it a stir before cooking. If the batter appears way too thick, add a splash of water or almond milk to thin it, but you shouldn't need much.
- Extra protein: To make higher protein pancakes, add a scoop or two of whey protein powder to the batter.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 63mgSodium: 28mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 4gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!