High Protein Almond Flour Cottage Cheese Pancakes

These almond flour cottage cheese pancakes are naturally gluten-free and packed with protein. The combination of almond flour, tapioca flour and coconut flour makes them light and fluffy just like traditional pancakes. They’re perfect for busy mornings, weekend brunches, or even a quick snack.

These cottage cheese pancakes are quick and easy to make in a blender.  Even if you don’t like cottage cheese, you will love these!

The cottage cheese, eggs, and almond flour give the pancakes 21g of protein per serving. It’s a great way to give your metabolism a boost in the morning.  They have a good ratio of carbohydrates, protein, fat, and fiber to keep your blood sugar balanced. 

Why I Love These Pancakes

• light, fluffy and delicious
• 21 grams of protein per serving to keep you satisfied
• balanced with a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar
• good source of healthy fats, fiber, vitamin E, magnesium, and calcium
• easy to make, just blend cook and eat
• perfectly sweet 
• golden brown

Ingredients

The recipe uses standard ingredients you can find in most supermarkets. If you do gluten free baking you may have most of them already.

• Flour Mixture – This recipe uses almond flour, tapioca flour and coconut flour to get that perfect, light, fluffy consistency, most similar to regular pancakes. And while it may seem like a pain to use three different flours, the end result is worth it.
• Cottage Cheese – use full-fat 4% cottage cheese for the best texture.
• Pastured Eggs – as fresh as possible, at room temperature, helps to create structure and fluffiness.
• Ghee, Coconut Oil or Butter – soft at room temperature.
• Coconut Sugar – just a little, you can leave it out or use monk fruit, or allulose.
• Baking powder – helps to make them light and fluffy.
• Vanilla – naturally sweetens the flavor of the pancakes.

How to Make

These pancakes are easy to make, this is how you do it:

Blend: Add all ingredients to a blender or food processor. Blend until smooth. The batter will be thick but pourable.

Heat Your Pan: Preheat a skillet or griddle over medium-low heat. Lightly grease with ghee, butter or oil.

Cook the Pancakes: Pour small rounds of batter onto the pan. Cover and cook for 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes. Repeat with remaining batter.

Serving

For toppings you could go with berries, bananas, butter, yogurt, a little almond butter or a drizzle of maple syrup.

I am in love with fruit compote right now. It’s a warm delicious nutritious sauce for your pancakes. To make a simple strawberry compote: mix frozen strawberries in a pot with a little juice or maple syrup. Simmer on low for 5-10 minutes, mashing occasionally to get a nice fruit sauce.

Serve with a cup of coffee or one of these lattes: Matcha Latte, Mushroom Latte, Cacao Maca Latte for the ultimate breakfast.

Variations

If you feel like changing the cottage cheese pancakes up a bit here are a few options:

• Scatter chocolate chips, sliced bananas, berries, or chopped fruit on the uncooked side of the pancake after it’s been poured. 
• Mix some spices into the batter – cinnamon, nutmeg, cloves, or pumpkin pie spice.
• Stir in cacao powder for chocolate pancakes.

Storage and Reheating

Storing – Put leftover pancakes in an airtight container in the fridge, they will stay fresh for 4 days.

Reheat – Heat in the oven at 375°F, wrapped in foil, for about 10 minutes or until the pancakes are warmed through. A microwave will also work but will change the texture a little.

Freezing – Cool completely, freeze them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag or container with parchment paper between layers to prevent sticking. They will stay for about 1 month. Reheat in the oven as above.

More Gluten Free Pancake Recipes:

• Fluffy Paleo Almond Flour Pancakes – These paleo gluten free pancakes are so light and fluffy they are just as good as traditional pancakes.
• 3 Ingredient Paleo Banana Almond Flour Pancake Recipe – This easy 3 ingredient paleo pancake recipe is made in a blender with no grains, no sweetener, and lots of healthy protein.
• Fluffy Gluten Free Pumpkin Pancakes – These soft and fluffy pumpkin pancakes are a healthy, delicious breakfast full of protein, fiber and warm pumpkin spice.

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