Tasty low carb cottage cheese pancakes have a delicate, fluffy texture thanks to the melted cottage cheese curds.
In these delicious low carb cottage cheese pancakes, the low ratio of flour to cheese, plus the cottage cheese curds that get melted as you cook the pancakes, result in delicate, fluffy and very flavorful little pancakes.
These cottage cheese pancakes are more difficult to flip than regular pancakes, because they’re less sturdy. So flip them slowly and carefully with a wide spatula. Don’t worry if a couple of them get a little squished and lose their shape when you flip them! The wonderful flavor will compensate for any shape mishaps.
One trick I learned is to make cottage cheese pancakes smaller, since smaller pancakes are easier to flip. So I use a 2-tablespoon scoop rather than a 4-tablespoon one.
Sweetening the batter is optional and up to you. I usually don’t sweeten it, because I serve these low carb cottage cheese pancakes with a sweet syrup. But if you wish, you could add 2 tablespoons of any granulated sweetener, or the equivalent in your favorite stevia.
Cottage Cheese Pancakes
- 4 large eggs
- 1 cup whole milk cottage cheese
- 1 tablespoon vanilla extract
- 6 tablespoons coconut flour (42 grams)
- ½ teaspoon baking soda
- Cooking spray
- Preheat oven to warm (150-170 degrees F). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the eggs, cottage cheese and vanilla extract.
- Add the coconut flour and baking soda and whisk to combine. Batter will be thick.
- Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.
- Using a 2-tablespoon scoop, transfer four mounds of the batter into the skillet. Gently flatten the tops with a spatula.
- Cook the pancakes until bottoms are golden brown and set, 3-4 minutes.
- Carefully flip the pancakes - they're quite delicate - and cook until golden and set, 2-3 more minutes.
- Place the cooked pancakes on the prepared baking sheet and keep in the warm oven while you cook more batches.