Description
Light, fluffy pancakes made with cottage cheese and almond flour, packed with protein and gluten-free.
Ingredients
Scale
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or coconut oil for cooking
Instructions
- Combine the cottage cheese, eggs, almond flour, baking powder, salt, and vanilla extract in a mixing bowl. Blend until smooth.
- Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
- Pour the batter onto the skillet to form pancakes in your desired size.
- Cook until bubbles form on the surface, then flip and cook until both sides are golden brown.
- Serve warm with your favorite toppings.
Notes
Feel free to swap almond flour with oat flour for a different flavor or to accommodate nut allergies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg