Easy Blender Cottage Cheese Pancakes Recipe

Kick off your morning with these delicious keto cottage cheese pancakes! They’re loaded with protein and full of flavor, making them perfect for busy mornings or when you’re craving a healthy, satisfying breakfast.

Coming up with new keto breakfast ideas can be a challenge, but these easy blender cottage cheese pancakes are sure to become a staple in your meal rotation!

Made with just a few simple ingredients, these pancakes are not only delicious but also low in carbs and gluten-free. They’re also a great way to sneak some cottage cheese into your diet, as it’s often overlooked despite it being high in protein and rich in calcium.

No bananas! No oats!

Everything You Need to Make Cottage Cheese Pancakes

To make these easy blender pancakes, you’ll need the following ingredients:

• Full-Fat Cottage Cheese
• Eggs
• Almond Flour
• Baking Powder
• Cinnamon
• Vanilla Extract
• Salt
• Xanthan Gum

My Best Tips For Making Keto Cottage Cheese Pancakes

Making this keto pancake recipe is extremely simple, but here are a few tips to help you get the best results:

1. Use full-fat cottage cheese: Full-fat cottage cheese will give you the creamiest and most flavorful pancakes.
2. Don’t overblend the batter: Blend just until all ingredients are combined; overblending can result in dense and tough pancakes.
3. Let the batter rest: Allowing the batter to sit for 5-10 minutes before cooking will help thicken it up and make fluffier pancakes.
4. Use a non-stick pan or griddle: Use a non-stick pan or griddle: These pancakes are more delicate than traditional ones, so using a non-stick surface will make flipping them easier.
5. Flip carefully: When bubbles start to form on the surface of the pancake, it’s time to flip! Use a thin spatula and make sure to lift gently and quickly to avoid any tearing.

What To Serve With Healthy Cottage Cheese Pancakes

Cottage cheese pancakes are a tasty and healthy option for breakfast or a snack on their own. But if you’re looking to turn them into a heartier meal, here are some toppings I love to use:

• Fresh fruit: Sliced strawberries, blackberries, blueberries, raspberries, or peaches are all great options to add some natural sweetness and extra nutrients to your pancakes.
• Nuts or seeds: Sprinkle some chopped almonds, walnuts, pumpkin seeds, or sunflower seeds on top for added crunch and healthy fats.
• Nut butter: Peanut butter, almond butter, or cashew butter can be drizzled over the pancakes for a creamy and protein-packed addition.
• Greek yogurt: Instead of using regular milk, you can mix in some plain Greek yogurt for a tangy flavor and extra protein.
• Honey: A natural sweetener like keto honey can be drizzled on top of your pancakes instead of using maple syrup. Honey has its own unique flavor and also contains antioxidants and minerals.

For a full breakfast spread, you can also serve your pancakes with your favorite eggs (I’m torn between soft-boiled eggs and scrambled eggs), breakfast sausage or bacon, and a cup of bulletproof coffee!

This will provide a balanced meal with protein, healthy fats, and carbs to keep you energized throughout the morning.

For an easy meal prep plan, consider making a sausage, egg, and cheese casserole to have on hand for the week. This can be portioned out and reheated for a quick breakfast option.

Storing and Reheating Tips

Got leftover cottage cheese pancakes? Just pop them in an airtight container and store them in the fridge for up to 3 days.

When you’re ready to dig in, reheat them in the microwave or toss them in a skillet until they’re nice and warm.

If you’re meal prepping bigger batches of breakfast, it’s a good idea to store everything separately in individual containers. That way, you can reheat and put it all together when you’re ready to eat, keeping the texture and flavor just right.

Frequently Asked Questions

Do cottage cheese pancakes taste like cottage cheese?

While cottage cheese is the main ingredient in these pancakes, they don’t have a strong cottage cheese flavor. The other ingredients and toppings help balance out the flavor for a delicious breakfast option.

Can I use low-fat or fat-free cottage cheese?

Yes, you can use low-fat or fat-free cottage cheese in this recipe. However, keep in mind that full-fat cottage cheese will give the pancakes a richer texture and flavor.

Can I make these pancakes without eggs?

Yes, you can make these pancakes without eggs by using flax/chia eggs or applesauce as a binding agent. However, the texture and flavor may differ slightly from the original recipe.

Can cottage cheese pancakes be frozen?

Yes, cottage cheese pancakes can be frozen for up to 2 months. Make sure to wrap them tightly in plastic wrap and store them in an airtight freezer bag or container.

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Recipe

Keto Cottage Cheese Pancakes

These fluffy and nutrient-packed cottage cheese pancakes are the perfect way to start your day! Made with simple ingredients, they’re naturally gluten-free, low in carbs, and high in protein to keep you full and satisfied. Ideal for busy mornings!

Prep Time:5 minutes mins

Cook Time:10 minutes mins

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Instructions

• Add all the ingredients together in a bullet blender or food processor. Blend for 30 seconds or until smooth. Let the batter rest for 10 minutes to thicken.

• Heat a nonstick skillet over medium/low heat and add a small amount of butter or coconut oil. Drop 2 tablespoons of batter into the pan.

• Cover the pan with a lid and cook for 2–3 minutes, or until set in the middle. Flip carefully, as they are delicate. Then cooked uncovered on the other side for another 2-3 minutes until golden brown and cooked through. Repeat until all pancakes are cooked.

• Plate the pancakes in a stack or fan on a plate. Top with fresh mixed berries and a drizzle of sugar-free syrup!

Notes

• 1 serving = about 3 small pancakes per person

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 164 | Carbohydrates: 5g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 400mg | Potassium: 87mg | Fiber: 2g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 116mg | Iron: 1mg

Additional Info

Net Carbs:
3
g

|

% Carbs:
7.5
%

|

% Protein:
30.2
%

|

% Fat:
62.3
%

|

SmartPoints:
5

Values

Array
(
    [calories] => 164
    [carbohydrates] => 5
    [protein] => 12
    [fat] => 11
    [saturated_fat] => 2
    [polyunsaturated_fat] => 0.5
    [monounsaturated_fat] => 1
    [trans_fat] => 0.01
    [cholesterol] => 91
    [sodium] => 400
    [potassium] => 87
    [fiber] => 2
    [sugar] => 2
    [vitamin_a] => 193
    [vitamin_c] => 0.01
    [calcium] => 116
    [iron] => 1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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