Fluffy Low Carb Flourless Cottage Cheese Pancakes (Print Version)
Fluffy Low Carb Flourless Cottage Cheese Pancakes are a healthy breakfast. Enjoy these protein-packed, gluten-free pancakes for a guilt-free start to your day.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Fluffy Pancake Base
01 -
1 1/2 cups full-fat cottage cheese
02 -
2 large eggs
03 -
1 tsp baking powder
04 -
1/4 tsp sea salt
→ Sweet & Zesty Accents
05 -
2 tbsp erythritol or monk fruit blend sweetener
06 -
1 tsp pure vanilla extract
07 -
1/2 tsp ground cinnamon
08 -
1/2 tsp fresh lemon zest
→ Griddle & Garnish
09 -
2 tbsp unsalted butter
10 -
1/2 cup sugar-free maple syrup
11 -
1 cup fresh mixed berries (such as blueberries and raspberries)
12 -
Pinch of powdered erythritol (for garnish)
# Instructions:
01 -
Pour the smooth cottage cheese mixture into a bowl. Stir in 2 tbsp erythritol or monk fruit blend sweetener, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and 1/2 tsp fresh lemon zest. Mix well to combine all the flavors for your Fluffy Low Carb Flourless Cottage Cheese Pancakes.
02 -
Heat a large non-stick griddle or skillet over medium-low heat. Add 2 tbsp unsalted butter and swirl to coat the surface. Ensure the butter is melted and evenly distributed before adding the pancake batter.
03 -
Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving space between each. Cook for 3-4 minutes until bubbles form on the surface and the edges appear set and golden brown.
04 -
Carefully flip the pancakes using a spatula. Cook for another 2-3 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding more butter if needed.
05 -
Stack your warm Fluffy Low Carb Flourless Cottage Cheese Pancakes on plates. Drizzle generously with 1/2 cup sugar-free maple syrup, top with 1 cup fresh mixed berries, and a pinch of powdered erythritol for a delightful finish.
# Notes:
01 -
For extra fluffy pancakes, let the batter rest for 5-10 minutes after mixing. This allows the baking powder to activate fully.
02 -
If you don't have erythritol, any granulated low-carb sweetener blend will work. For the zest, a few drops of lemon extract can be used in a pinch.
03 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or on a griddle.
04 -
Get creative with toppings! Sugar-free chocolate chips, toasted nuts, or a dollop of sugar-free whipped cream make delicious additions.
# Tools You'll Need:
01 -
Blender
02 -
Large non-stick skillet or griddle
03 -
Spatula
04 -
Mixing bowls
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 205 kcal
Total Fat: 11 g
Total Carbohydrate: 15 g
Protein: 12 g