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Cottage Cheese Pancakes
Tasty low carb cottage cheese pancakes have a delicate, fluffy texture thanks to the melted cottage cheese curds.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 small pancakes
- 4 large eggs
- 1 cup whole milk cottage cheese
- 1 tablespoon vanilla extract
- 1/2 teaspoon stevia glycerite (optional; equals about 2 tablespoons sugar)
- 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, vanilla extract, and stevia.
Add the coconut flour and the baking soda and whisk to combine. The 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.
Serving: 4pancakes | Calories: 291kcal | Carbohydrates: 13g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Sodium: 628mg | Fiber: 5g | Sugar: 16g