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Keto Cottage Cheese Pancakes

4.97 from 33 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Keto Cottage Cheese Pancakes are light, fluffy high-protein pancakes with 5 grams of net carbs and 8 grams of proteins per serving.

A stack of cottage cheese pancakes with a drizzle of maple syrup poured on top. The stack is also topped with yogurt presented on a pink plate, with a golden fork on side.

I love baking protein pancakes without protein powder. Don’t get me wrong, I always have protein powder at home to make my keto protein shake post-workout, but when baking, protein powder is tricky – some brands are too absorbent, or the taste is not as expected.

As a result, my favorite way to add proteins to my keto pancake recipe is to use cottage cheese. Cottage cheese is naturally high in proteins and very low-carb. That’s why I use it all the time, to make low-carb breakfast and low-carb desserts like the viral cottage cheese ice cream.

Why You Will Love Cottage Cheese Pancakes

  • Low-carb and keto-friendly
  • No protein powder needed
  • Gluten-free Pancakes
  • Fluffy texture
  • Healthy made with wholesome ingredients
  • Quick and easy to make in 15 minutes

Ingredients and Substitutions

Ingredients for Keto Cottage Cheese Pancakes in various bowls and ramekins.
  • Full-Fat Cottage Cheese – Use full-fat for the best texture. They get fluffier as well. They would probably work with ricotta as well.
  • Large Eggs – If your eggs are smaller, the batter might be too thick, and the pancakes won’t spread as much.
  • Almond Flour – I love almond pancakes. They are moist, light, and much easier to bake than coconut flour pancakes. So please stick to blanched almond flour for this recipe. Don’t replace it with coconut flour.
  • Erythritol or if you don’t want to use a sweetener, skip it, or try a few drops of stevia glycoside.
  • Vanilla Extract for a lovely vanilla pancake flavor.
  • Salt to enhance the flavors, but you can skip it for a low-sodium option.
  • Baking Powder for a fluffier texture.

Making Keto Cottage Cheese Pancakes

Making Low-Carb Protein Muffins
  1. First, add all the wet ingredients in a high-speed blender.
  2. Then, top up with the dry ingredients. Close the lid.
Making Low-Carb Protein Muffins
  1. Blend until smooth, using the tamper tool of the blender to scrape down the sides of the jug if some of the batter won’t blend well. Otherwise, stop the blender, scrape down the sides of the jug using a silicone tool, and repeat until the batter is yellow, smooth, and thin.
  2. Pour the batter in a mixing bowl and rest 3 minutes.

Cooking The Pancakes

Warm a large pancake griddle or non-stick skillet. Generously oil the surface with cooking avocado oil spray.

Scoop out 1/4 cup of pancake batter per pancake, and cook on medium heat for 2 to 3 minutes or until the sides dries, and the pancake is easy to flip.

Flip the pancake and cook it for another minute until set and golden brown.

Keto Pancake Toppings

Serve three cottage cheese pancakes as stack for a high-protein breakfast and top it up with:

A pink plate with a stack of cottage cheese pancakes, cut and showing the fluffy texture inside.

Expert Tips To Bake With Cottage Cheese

  • Blend cottage cheese – Don’t be tempted to whisk the cottage cheese in the batter. The batter is lumpy, not smooth, and you won’t enjoy the bits and pieces of watery cottage cheese in the pancakes. If you don’t have a blender, try an immersion stick blender or food processor.
  • Scoop out a small amount of batter – The batter spreads quickly. To avoid too large pancakes, use a maximum of 1/4 cup of batter at once.
  • Warm the griddle on high heat. This sets the pancake batter quickly, as soon as you pour it on the griddle, and prevents overspread. Then, reduce to medium heat and cook gently.

More Keto Pancake Recipes

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a stack of cottage cheese pancakes with a drizzle of maple syrup poured on top. The stack is also topped with yogurt presented on a pink plate, with a golden fork on side

Keto Cottage Cheese Pancakes

5.1gNet Carbs
These Keto Cottage Cheese Pancakes are light, fluffy, high-protein pancakes with 5 grams of net carbs per serving and 8 grams of proteins.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 9 pancakes
Serving Size: 3 pancakes
4.97 from 33 votes

Ingredients

  • 4 large Eggs
  • ½ cup Cottage Cheese full-fat
  • 1 ⅓ cup Almond Flour
  • 2 tablespoons Erythritol
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Add all the ingredients into a blender and blend on high speed until creamy and smooth. I used the tamper tool of the blender to push the batter next to the blade.
  • If some batter sticks to the bottom or sides of the jug, stop the blender and use a silicon spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.
  • Pour the batter into a mixing bowl. Let the batter rest for 3 minutes.
  • Meanwhile, heat a non-stick skillet under medium heat and oil with butter or coconut oil.
  • Pour 1/4 cup of batter per pancake (not more), or it won't be easy to flip them without breaking.
  • Cook gently, about 2-3 minutes, or until you see bubbles forming on the surface and the sides start to dry.
  • Flip on the other side and keep cooking for a few more minutes until golden brown.

Notes

Storing low-carb cottage cheese pancakes
Store in the fridge for up to 3 days in an airtight container. Rewarm in a pan, microwave, or toaster.
You can freeze the cooked pancakes in zip-lock bags and defrost them the day before. Rewarm either in a pan or toaster.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 3 pancakes
Yield: 9 pancakes
Serving: 3pancakesCalories: 137.4kcal (7%)Carbohydrates: 6.9g (2%)Fiber: 1.8g (8%)Net Carbs: 5.1gProtein: 7.9g (16%)Fat: 10.5g (16%)Saturated Fat: 1.4g (9%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.9gTrans Fat: 0.01gCholesterol: 83.2mg (28%)Sodium: 194.3mg (8%)Potassium: 42.9mg (1%)Sugar: 1.1g (1%)Vitamin A: 125.1IU (3%)Vitamin B12: 0.3µg (5%)Vitamin D: 0.4µg (3%)Calcium: 81.2mg (8%)Iron: 1.1mg (6%)Magnesium: 3.5mg (1%)Zinc: 0.3mg (2%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

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