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Keto Cottage Cheese Pancakes Easy Keto Cottage Cheese Pancakes - Fluffy, Fast, and Protein-Packed

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • Cottage cheese: Full-fat or 2% works best for texture and flavor.
  • Eggs: Large eggs bind the batter and add fluff.
  • Almond flour: Finely ground; gives body without carbs.
  • Coconut flour (optional): A spoonful helps with structure if your batter is thin.
  • Baking powder: For lift and lightness.
  • Sweetener: Erythritol, allulose, or monk fruit (optional, to taste).
  • Vanilla extract: For classic pancake flavor.
  • Salt: Just a pinch to balance sweetness.
  • Butter, ghee, or coconut oil: For the skillet.
  • Optional toppings: Sugar-free syrup, fresh berries, whipped cream, or a dollop of Greek yogurt.

Instructions
 

  • Blend the base: Add 1 cup cottage cheese, 3 large eggs, 1 teaspoon vanilla, and your preferred sweetener to a blender. Blend until smooth.
  • Add the dries: Add 1/2 cup almond flour, 1 teaspoon baking powder, and a pinch of salt. Blend or pulse until just combined. If the batter seems thin, add 1 teaspoon coconut flour and let it rest 2 minutes to thicken.
  • Heat the pan: Warm a nonstick skillet over medium heat. Add a little butter, ghee, or coconut oil.
  • Portion the pancakes: Pour small rounds (about 2 tablespoons batter each). Smaller pancakes flip easier and cook evenly.
  • Cook gently: Cook 2–3 minutes until edges set and bubbles appear. Flip and cook 1–2 more minutes until golden and cooked through.
  • Repeat and serve: Continue with remaining batter, greasing the pan as needed. Serve warm with sugar-free syrup, berries, or your favorite toppings.