4 Ingredient Keto Cottage Cheese Pancakes
These cottage cheese pancakes are soft, light and fluffy. The pancakes are low carb, keto-friendly and high protein. They are just 4 ingredients and easy to make. They have a texture just like regular pancakes made with flour.
I love the texture of these pancakes. Even though they are made with a low carb flour, they don’t have the typical texture of something made with low carb flour. The pancakes are light and fluffy and are so easy to make. Add all the ingredients into a blender and your batter is ready to be cooked.
Ingredients
- Cottage Cheese
- Eggs
- Almond Flour
- Baking Powder
Cottage cheese: These pancakes can be made with 1%, 2% or 4% cottage cheese.
Eggs: Eggs help give the pancake structure. They counteract the heaviness of the almond flour to create a light and fluffy texture for the pancakes.
Almond flour: This recipe uses superfine blanched almond flour. You want to use superfine almond flour and not regular almond flour or almond meal. Superfine almond flour has a texture that is more like regular flour.
Baking powder: Baking powder is added to help the pancakes rise and be fluffy.
How to Make Keto Cottage Cheese Pancakes
- All the ingredients are added to a blender and blended until smooth.
- Heat a nonstick skillet to medium heat. Pour about 1/4 cup of batter for each pancake, cooking both sides until done.
- You can serve the pancakes with some fresh berries, butter and your favorite sugar-free syrup.
Texture
These pancakes are light, soft and fluffy, just like classic pancakes. I also love that they don’t have the typical texture of something made with almond flour. The pancakes are not sweetened.
Expert Tips
- Four eggs are needed for this recipe to create the right texture for the pancakes. Without all the eggs, the almond flour will be dense and heavy.
- I recommend cooking the pancakes in a nonstick skillet. It helps the pancakes achieve a perfectly golden surface.
- Make sure to use superfine almond flour. Regular almond flour is not fine enough and will result in a gritty texture.
More Keto Cottage Cheese Recipes
- 2 Ingredient Keto Cottage Cheese Crackers
- 2 Ingredient Keto Cottage Cheese Pizza Crust
- 3 Ingredient Cottage Cheese Donuts
4 Ingredient Keto Cottage Cheese Pancakes
Ingredients
- 1/2 cup (117 g) cottage cheese
- 4 large (223 g) eggs
- 1 1/3 cups (135 g) superfine blanched almond flour, see note before starting
- 1 tsp (5 g) baking powder
Instructions
- Add all the ingredients—cottage cheese, eggs, almond flour, and baking powder—to a blender. Blend until smooth, scraping down the sides if needed.
- Heat a large nonstick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Repeat with remaining batter. If your pancakes are sticking you can grease your skillet. I did not need to grease my skillet.
- Let pancakes cool slightly and then serve warm with your favorite pancake toppings such as fresh berries, sugar-free syrup and butter.
Notes
- Almond flour note: When measuring almond flour, make sure to spoon the almond flour into your measuring cup and level off the cup. Do not directly scoop the almond flour with the measuring cup because this will result in too much almond flour being used.
- I used Kirkland Superfine Almond Flour.
- This recipe should work with 1%, 2% or 4% cottage cheese. I tested with Amazon Grocery and Whole Foods cottage cheese.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Another successful recipe! I like these so much! Traditional pancakes always tasted too sweet to me. I followed the recipe to a T. They fluff in the pan. They are amazing!
We’re so glad you loved these pancakes!
All your recipes are great, incredibly simple and delicious
Thank you! We’re so glad you love the recipes!
Very good recipe. the texture is awesome. these very close to a regular pancake texture. I added a little sweetener.
We’re so glad you enjoyed these pancakes!
I made half the recipe. They were great!
We’re so glad you enjoyed this recipe!
I have been making my pancakes from scratch for over 60 years! I ?? pancakes!!!
I made these today and they are delicious! I did add cinnamon to mine-personal choice-but I tasted them w/o the cinnamon and they are deelish!! This will definitely be my new recipe!!!
We’re so glad you loved this recipe!
Hi! Thanks so much for your page. I’ve pinned so many of your keto recipes! I started keto pescatarian almost 2 months ago to manage weight loss.
I. Am. Obsessed. With these pancakes! They are just like the savory oat cottage cheese pancakes I make for my toddler, which I had to stop eating when I started keto. So happy to have found this recipe so I can eat pancakes with my toddler again.
I was wondering if you have any thoughts on subbing some whey protein powder (I use unflavored, no additives) for some of the almond flour? Do you think that would work? I am unsure if it would be a 1:1 ratio. Thanks so much on your thoughts!
Will be making these pancakes again.
We’re so glad you’re enjoying these pancakes! We haven’t tested this recipe by adding whey protein powder so we’re not sure how it would affect the recipe.
Can I make this mix as waffles in a regular waffle maker or a dash mini waffle maker?
We haven’t tried that but let us know if you do and how it turns out!
I love the idea of using cottage cheese in these pancakes but wow – the batter was super thin. Maybe I overmixed it in the blender…?
I had to add 1/3 c more almond flour, 1Tground flax meal and 2T hemp hearts as well as about 1/4 cup chopped walnuts to the batter to thicken it up – and they did cook up nicely. But even though I added some vanilla and wild blueberries the flavor of these was lacking. I think they definitely needed some sweetener- like a brown sugar monk fruit. I will make these again but I think I’ll only use 3 eggs to see how that works. And maybe just put the wet ingredients in the blender and pour that over the dry to mix.
I’m not sure why your pancake batter was so thin. It may be that the cottage cheese brand you are using is too watery. Mine was not super thin. With regards to sweetness, most pancake recipes aren’t sweet on their own since people often eat them with syrup. But of course you can add some sweetener if you prefer your pancakes to already be sweet.
Can I modify this recipe to make as waffles? Please let me know how, or if you have a recipe for waffles. (I would like to be able to make them in batches and freeze them for quick morning meal prep)
They should work as waffles!