Ingredients
Scale
- 1/2 cup low-fat cottage cheese (small curd)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup almond flour or oat flour (for low carb, use almond flour)
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon stevia or preferred granulated sweetener
- Pinch of salt
- Coconut oil or non-stick cooking spray for the pan
Instructions
- Place the cottage cheese, eggs, vanilla extract, flour, baking powder, cinnamon, sweetener, and salt into a high-speed blender. Blend on high for 30 to 45 seconds until the batter is completely smooth and no lumps remain. Let the batter rest for 2 minutes while you heat your skillet; this allows the baking powder to activate for fluffier results.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with coconut oil or cooking spray. Pour about 2 to 3 tablespoons of batter for each pancake onto the hot surface. Do not crowd the pan. Cook for 2 to 3 minutes until small bubbles appear on the surface and the edges look set. Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown on both sides.
- Stack the warm pancakes onto a plate. Top them with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup for a complete meal. Serve immediately while they are hot and fluffy.
- Cook Time: 15 minutes