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Keto cottage cheese pancakes with almond flour topped with butter and raspberries

Keto Cottage Cheese Pancakes with Almond Flour

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Tender blender pancakes made with cottage cheese, eggs, superfine almond flour, vanilla, and cinnamon. Each serving of three pancakes provides approximately 19 grams of protein and 6 grams of net carbohydrate.

  • Total Time: 25 minutes
  • Yield: 12 small pancakes (4 servings)

Ingredients

Scale
  • 1 cup (226 g) full-fat cottage cheese
  • 4 large eggs
  • 1 tablespoon (14 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (120 g) superfine blanched almond flour
  • 1 tablespoon granulated keto-friendly sweetener that measures like sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • Butter, avocado oil, or neutral cooking spray for the skillet

Instructions

  1. Add the cottage cheese, eggs, melted butter, and vanilla to a blender.
  2. Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend for 30 to 45 seconds, stopping once to scrape the sides, until completely smooth.
  3. Let the batter rest in the blender for 5 minutes so the almond flour can hydrate. If it becomes too thick to pour, blend in 1 tablespoon of water.
  4. Preheat a large nonstick skillet or griddle over medium-low heat for 2 minutes. Lightly grease the cooking surface.
  5. Portion 3 tablespoons of batter per pancake and spread each into a circle about 4 inches wide. Cook only 2 or 3 pancakes at a time.
  6. Cook the first side for 2 to 3 minutes, until the edges look dry, a few bubbles remain open, and a spatula slides underneath cleanly.
  7. Flip carefully and cook the second side for 1 to 2 minutes, until golden and firm in the center.
  8. Repeat with the remaining batter, adjusting the heat if the skillet becomes too hot. Serve warm.

Notes

  • Use superfine blanched almond flour rather than coarse almond meal for the smoothest texture.
  • Keep the pancakes about 4 inches wide so they cook through and flip cleanly.
  • Cook the egg-rich centers until firm. Egg dishes should reach 160°F according to FDA guidance.
  • Refrigerate cooled pancakes for up to 4 days or freeze them with parchment between layers for up to 2 months.
  • Nutrition is an estimate and does not include butter, oil, spray, syrup, fruit, yogurt, or other toppings used for cooking and serving.
  • Author: Adam Moretti
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://www.healthyamericanbites.com/keto-cottage-cheese-pancakes-with-almond-flour/