Ingredients
Scale
- 1/2 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 2 tablespoons almond flour (or coconut flour for a lower calorie option)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon stevia or maple syrup (optional)
- A pinch of sea salt
- Cooking spray or a small amount of butter for the pan
Instructions
- Place the cottage cheese, eggs, almond flour, baking powder, vanilla extract, sweetener, and salt into a high-speed blender. Blend on high for about 30 seconds until the mixture is completely smooth and no lumps of cottage cheese remain. If you prefer a more rustic texture with small bits of cheese, you can simply whisk everything together in a medium bowl instead of blending.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small pat of butter. Pour the batter onto the hot surface to form small pancakes, about 3 to 4 inches in diameter. Do not make them too large, as high-protein batters are more delicate to flip. Cook for 2-3 minutes until small bubbles form on the surface and the edges look set. Carefully flip each pancake and cook for another 1-2 minutes until golden brown on both sides.
- Stack the pancakes high on a plate. Top them with fresh berries, a dollop of Greek yogurt for even more protein, or a drizzle of sugar-free syrup. If you are meal prepping, allow the pancakes to cool completely on a wire rack before stacking them in an airtight container for storage.
- Cook Time: 15 minutes