These cottage cheese pancakes are light, fluffy, and packed with 18 grams of protein. Made with coconut flour, they’re gluten-free, grain-free, high in fiber, and perfect for meal prep. Enjoy them with fresh berries for a delicious and nutritious breakfast!
Cottage cheese has become a new favorite of mine as I try to boost my protein intake. I love my coconut flour pancakes, but I wanted a high-protein version to help meet my daily protein goals.
These high-protein pancakes are super easy to make with simple ingredients and a blender. You can whip them up in just 20 minutes!
Now, I’m making all kinds of treats like cottage cheese ice cream, cottage cheese cheesecake, and even adding it to smoothies for an extra protein kick.
Why Are You Going To Love This Recipe
- Light and Fluffy: These pancakes have a perfect texture that’s both airy and satisfying.
- High in Protein: Each serving is packed with protein, making them a great option for a filling breakfast.
- Quick and Easy: Made with simple ingredients and ready in just 20 minutes.
- Gluten-Free: Perfect for those with gluten sensitivities or looking for a healthier option.
- Versatile: Great for meal prep and can be paired with your favorite toppings.
Is Cottage Cheese Healthy?
Cottage cheese is a versatile and nutritious food that’s high in protein and relatively low in calories. It comes in various fat content options, from full-fat to non-fat, making it suitable for different dietary preferences. Rich in essential nutrients like calcium and B vitamins, cottage cheese can be used in a wide range of dishes, both savory and sweet.
Ingredients You’ll Need
- Cottage cheese – Packed with 24.2 grams of protein for 1 cup, I always go for full-fat cottage cheese for that rich texture. It makes the pancakes super fluffy and delicious.
- Eggs – Make sure your large eggs are at room temperature for the best results.
- Coconut flour – Coconut flour is my go-to because it’s affordable and adds a hint of coconut flavor. If you prefer almond flour, you’ll need 1 cup of blanched almond flour for a similar texture.
- Protein powder – I like using vanilla-flavored protein powder to boost the protein content and add a bit of sweetness.
- Sweetener – I recommend Erythritol or Monk fruit; they don’t have that weird aftertaste.
- Lemon – Use both the juice and zest for a bright, fresh flavor.
- Baking powder – This makes the pancakes light and fluffy. Just make sure your baking powder is still fresh!
- Xanthan gum – Totally optional, but it can help improve the texture if you have it on hand.
- Oil – Use your favorite oil to fry these pancakes to perfection.
Making The Best Keto Cottage Cheese Pancakes
Blend Ingredients: In a blender, combine 1 cup cottage cheese, 2 large eggs, 1/4 cup coconut flour, 2 tbsp protein powder, 1 tbsp sweetener, juice and zest of 1 lemon, 1 tsp baking powder, and 1/4 tsp xanthan gum (optional). Blend until smooth.
Preheat Pan: Heat a non-stick skillet over medium heat and add a little oil.
Cook Pancakes: Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 2-3 minutes until golden brown.
Serve: Serve warm with your favorite toppings, like fresh berries or maple syrup. Enjoy!
Tips for Making The Best Cottage Cheese Pancakes
- Use Full-Fat Cottage Cheese: Trust me, using full-fat cottage cheese makes all the difference! It gives the pancakes that extra creamy texture and fluffiness that I love.
- Let the Batter Rest: After blending, I always let the batter sit for a few minutes. Coconut flour soaks up the liquid, and this step makes the pancakes come out extra fluffy.
- Medium Heat Is Best: I’ve found that cooking on medium heat prevents the outside from burning while the inside cooks through. Perfect pancakes every time!
- Keep Them Warm: If I’m making a big batch, I keep the cooked pancakes warm in the oven so everyone can enjoy them hot.
- Top with Your Favorites: My favorite way to enjoy these pancakes is with fresh berries and a dollop of yogurt. A drizzle of maple syrup never hurts, either! It’s all about finding your perfect combination.
Variations
- Blueberry: Just toss in some fresh or frozen blueberries for a fruity burst in every bite.
- Chocolate Chip: Sprinkle in a handful of chocolate chips for a deliciously sweet twist.
- Banana Nut Pancakes: Mash up a ripe banana and add some chopped nuts like walnuts or pecans.
- Cinnamon Apple Pancakes: Dice up an apple and sauté it with cinnamon before mixing it into the batter. It’s like having a cozy fall dessert for breakfast!
- Savory Herb Pancakes: Skip the sweet stuff and add chopped fresh herbs like chives or parsley. These savory pancakes are great with smoked salmon or avocado on top.
- Pumpkin Spice Pancakes: Add a few tablespoons of pumpkin puree and a dash of pumpkin spice. It’s like fall in a pancake!
Storage Ideas
- Fridge: Store in the refrigerator for up to 3-4 days.
- Freezer: You can also freeze the pancakes. Store them in the freezer for up to 2 months.
- Reheating: I microwave them for 30 seconds to a minute or warm them in a skillet. If they’re frozen, I just give them a little extra time.
Cottage Cheese Pancakes Recipe
Description
Ingredients
- 1/2 cup cottage cheese
- 3 large eggs 60 grams each
- 1/4 cup coconut flour
- 2 tbsp protein powder 15 grams
- 1 tbsp sweetener
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- Oil for frying
Instructions
- Add the cottage cheese and eggs to the bowl of a food processor. Blend until smooth and creamy.
- Add the coconut flour, protein powder, sweetener, lemon zest, lemon juice, baking powder, and xanthan gum to the food processor. Pulse until the mixture is well combined and smooth. Let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to the pan and swirl to coat evenly.
- Once the pan is hot, pour approximately 1/4 cup of batter onto the pan for each pancake.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set. Gently flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, honey, or maple syrup.
- Enjoy your delicious cottage cheese pancakes!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.