Buy Now → High Protein Almond Flour Cottage Cheese Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: Saute
- Cuisine: Vegetarian, Gluten Free, Refined Sugar Free
Ingredients
Scale
- ½ cup Cottage cheese full fat, 110 grams
- 3 large eggs, room temperature*
- 1 Tablespoon, ghee, coconut oil or butter, 13 grams, at room temperature*
- 1/2 cup almond flour, 56 grams
- 3 Tablespoons tapioca flour, 23 grams
- 2 Tablespoons coconut flour, 14 grams
- 1 teaspoon baking powder
- 1 Tablespoon coconut sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- ghee, butter, or coconut oil for frying
Instructions
- Preheat a heavy skillet or griddle over medium-low heat.
- Place all ingredients in a blender or food processor in the order written.
- Grease the preheated skillet with ghee, butter, or oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3 inches in diameter. They’re much easier to flip smaller.
- Cover and cook for 2- 3 minutes or until bubbles start to form on the surface.
- Flip and cook the other side for 2 more minutes or until your pancake turns golden brown.
- Repeat the process with the remaining batter. Add more oil to the pan as needed.
- Serve immediately with maple syrup, fruit or toppings of choice.
Equipment
Buy Now → Notes
To quickly get eggs to room temperature, place them in a bowl of warm tap water (not hot) for about 5-10 minutes, or until they are no longer cold to the touch.
If your ghee or butter is solid instead of soft, melt it before adding to the blender.