Cottage Cheese Almond Flour Pancakes

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.

5 from 9 votes

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.

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.

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

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.