Recipe

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This simple recipe for almond flour pancakes with cottage cheese is going to up the protein of your next breakfast.

These cottage cheese almond flour pancakes have a fluffy texture and taste delicious. All my tested tips are in the post!

large stack of cottage cheese almond flour pancake topped with whipped cream and berries

Almond Flour Pancakes with Cottage Cheese

Since my grain-free cookbook was first published in 2016, I’ve continued to incorporate almond flour into my recipes in ways that my family will enjoy eating, like in my almond flour banana pancakes.

One day, my daughter announced that she no longer liked bananas so I began making this version, which ups the protein content of her almond flour pancakes with cottage cheese.

Health Benefits of this Pancake Recipe

This recipe keeps the best of the traditional cottage cheese pancakes: the protein and ups the nutrition with almond flour, which is low-carb and a source of healthy fats, fiber, vitamin E, magnesium, and calcium.

Ingredients

The ingredient amounts for these almond flour pancakes with cottage cheese can be found in the recipe card, but before you make any swaps here is what you can and can’t omit:

Almond flour: blanched almond flour is what I recommend. It’s finer than almond meal which yields a denser pancake.
Cottage cheese: both full-fat and low-fat cottage cheese will work for this recipe.
Eggs: large eggs. This recipe will not work well with an egg substitute.
Butter: to add flavor and moisture to the batter. You can use melted coconut oil instead.
Baking powder: they give these pancakes “lift” and make them fluffy when exposed to heat. Use this paleo-approved baking powder without cornstarch instead of omitting it.
Vanilla extract: added to give the batter flavor.

How to Make Almond Flour Cottage Cheese Pancakes

The blender turns the cottage cheese and the other ingredients into a smooth batter for these pancakes. Here are some tips in each main step that ensure start-to-finish success:

Make the batter
Add the wet ingredients into the blender jar first and the almond flour on top. This whips the cottage cheese and eggs first and then incorporates the almond flour into the batter. The batter will be thick.
Cook the pancakes
Using a non-stick surface is key with this recipe as well as greasing it. Smaller scoops of batter, no more than ¼ cup, work best, and since the batter is thick, I recommend you use the back of the spoon or scoop to spread it on the pan. It will take about 2 minutes per side for the pancakes to cook through.
Serve
Stack them high topped with your favorite toppings.

large stack of cottage cheese almond flour pancakes with one slice taken out.

Batter Texture for These Healthy Pancakes

The batter is quite thick, which is what you want when making pancakes with almond flour, so they don’t fall apart. The blender also ensures that the cottage cheese curds are not noticeable and the result is a smooth batter texture.

Healthy Pancake Toppings

Once you build your stack the sky is the limit when it comes to topping your pancakes with healthy toppings! I sometimes drizzle a little almond butter, a dollop of Greek yogurt for more protein, and fresh berries to add more nutrition.

Other Healthy Breakfast Recipes

If almond flour is an ingredient you use often, you might want to try some almond flour biscuits served with scrambled eggs, some chocolate chip protein muffins, or an almond flour bar for a portable breakfast option.

Cottage Cheese Almond Flour Pancakes

Stack of almond flour pancakes topped with cream and berries, with one bite cut out

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

This simple recipe for almond flour pancakes with cottage cheese is going to up the protein of your next breakfast.

4.95 from 20 votes

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Ingredients

½ cup cottage cheese
2 large eggs
1 tablespoon melted butter, or coconut oil
1 teaspoon vanilla extract
¾ cup blanched almond flour
1 teaspoon aluminum-free baking powder

Instructions

Make the batter:

Place the ingredients inside the blender jar in the order listed: cottage cheese, eggs, melted butter, vanilla, almond flour, and baking powder.
Blend for 45 seconds, until the almond flour has fully incorporated and you have a smooth batter. The batter will be thick.

Cook the pancakes:

Heat a non-stick surface over medium heat. Once hot, grease it with oil, butter, or spray. Immediately pour up to ¼ cup of batter, and use the back of the spoon or scoop to smooth it out on the hot surface. Cook the first side for about 2 minutes and when the edges begin to look defined and they lift easily from the surface, flip the pancakes over.
Cook the second side for 90 seconds to 2 minutes, making sure not to press the pancakes down with the spatula. Remove the pancakes from the pan and repeat with the remaining batter.

Serve:

Serve the pancakes hot topped with your favorite toppings.

Storage:

This recipe only makes about 6 pancakes. Refrigerate leftover pancakes in an airtight container for up to 3 days. Do not freeze.

Notes

To sweeten: These pancakes are not very sweet. You can add 4 to 6 drops of liquid stevia to the batter before blending or 1 tablespoon of granulated sweetener, such as Stevia or Monkfruit, to sweeten it.
Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.