Low Carb Flourless Cottage Cheese Pancakes (Print Version)
Enjoy fluffy, high-protein Low Carb Flourless Cottage Cheese Pancakes. A healthy, easy breakfast option that's gluten-free and diabetic-friendly.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Pancake Core
01 -
2 cups small curd cottage cheese (full fat)
02 -
4 large eggs
03 -
1/4 cup erythritol or monk fruit blend sweetener
04 -
1 tsp vanilla extract
05 -
1/2 tsp ground cinnamon
06 -
1/4 tsp fine sea salt
07 -
1/4 tsp ground nutmeg
08 -
1 tsp lemon zest (from 1/2 lemon)
→ Structure & Lift
09 -
1 tbsp psyllium husk powder
10 -
1 tsp baking powder
→ Griddle Essentials
11 -
2 tbsp unsalted butter or coconut oil
→ Optional Serving Enhancements
12 -
1/4 cup sugar-free maple syrup
13 -
1/2 cup fresh mixed berries
# Instructions:
01 -
In a blender, combine 2 cups small curd cottage cheese, 4 large eggs, 1/4 cup erythritol or monk fruit blend sweetener, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp fine sea salt, 1/4 tsp ground nutmeg, and 1 tsp lemon zest. Blend until smooth, scraping down sides as needed, to form the base for your Low Carb Flourless Cottage Cheese Pancakes.
02 -
Transfer the blended mixture to a medium bowl. Stir in 1 tbsp psyllium husk powder and 1 tsp baking powder until just combined. Do not overmix. The psyllium husk is essential for the structure of these flourless pancakes, helping them hold their shape.
03 -
Let the pancake batter rest for 5-10 minutes at room temperature. This allows the psyllium husk powder to absorb liquid and thicken, ensuring your Low Carb Flourless Cottage Cheese Pancakes hold together beautifully during cooking and achieve the right texture.
04 -
Heat a large non-stick skillet or griddle over medium-low heat. Add 1 tbsp unsalted butter or coconut oil, swirling to coat the surface. Ensure the griddle is hot enough to sizzle a drop of water but not smoking, to prevent burning.
05 -
Pour 1/4 cup portions of batter onto the hot griddle, spacing them apart. Cook for 3-4 minutes, or until bubbles appear on the surface and the edges are set and golden brown. Adjust heat as necessary to prevent over-browning.
06 -
Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more 2 tbsp unsalted butter or coconut oil as needed for subsequent batches to ensure even cooking.
07 -
Serve your Low Carb Flourless Cottage Cheese Pancakes immediately. Garnish with 1/4 cup sugar-free maple syrup and 1/2 cup fresh mixed berries, if desired, for a delicious and satisfying low-carb breakfast or brunch.
# Notes:
01 -
For extra fluffy pancakes, ensure your baking powder is fresh. You can test it by adding a teaspoon to a small amount of hot water; it should fizz vigorously.
02 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a toaster, microwave, or skillet.
03 -
If you don't have psyllium husk powder, you can try using 2 tablespoons of ground flaxseed meal, though the texture might be slightly different.
04 -
Get creative with toppings! Try a dollop of sugar-free whipped cream, a sprinkle of chopped nuts, or a dusting of cocoa powder for variety.
# Tools You'll Need:
01 -
Blender or food processor
02 -
Large non-stick skillet or griddle
03 -
Spatula
04 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 250 kcal
Total Fat: 15 g
Total Carbohydrate: 7 g
Protein: 19 g