Low Carb Keto Cottage Cheese Pancakes
Servings 4 servings @ 2 pancakes each
Calories 257kcal
Ingredients
- 1/2 cup cottage cheese full fat
- 4 large eggs
- 1 cup almond flour or see notes above
- 1/2 teaspoon baking powder
- 2 teaspoons Monk Fruit Allulose granular or see notes above
- 1/2 teaspoon vanilla extract
- 4 teaspoon avocado oil or butter, for frying or coconut oil
Instructions
- Add the cottage cheese, eggs, almond flour, baking powder, sweetener and vanilla to a blender or food processor. You could alternatively add ingredients to a large mixing bowl and use an immersion blender to blend. Process until smooth and combined. Try not to over blend as this will make the pancake texture dense.
- Allow the mix to stand for 5 minutes to firm up the smooth pancake batter.
- Add a little avocado oil or butter to a non-stick pan. Heat on a medium heat. Once hot, add the batter, about 1/4 cup per pancake. Cook for 2 - 3 mins per side until golden brown on both sides and crisp edges. The whole batch of batter makes 8 pancakes.
- Serve with optional low carb drizzle of maple syrup and fresh berries or other favourite toppings.
- Note: the batter can be made the day before and kept in the fridge if you need and cooked the next day.
- Storage; Airtight container in the fridge for 2 - 3 days or can be frozen for 2 months.
Notes
Recipe makes 8 total pancakes.
Serving size is 2 pancakes.
Net Carbs 4g
Nutrition
Serving: 2pancakes | Calories: 257kcal | Carbohydrates: 7g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 154mg | Potassium: 148mg | Fiber: 3g | Sugar: 2g | Vitamin A: 307IU | Calcium: 130mg | Iron: 2mg