Uploaded September 2024 | Updated September 2026, 24 minutes ago
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Looking for the ultimate keto pancake recipe that’s not only delicious but also packed with protein? Look no further! These Cottage Cheese Keto Pancakes are fluffy, flavorful, and super satisfying. Whether you're on a keto diet or just want a healthier breakfast option, this recipe will become your new go-to.
Recipe Ingredients:
1 cup full-fat cottage cheese (strained for smoother texture)
3 large eggs
⅓ cup almond flour (blanched for a finer texture)
1 tbsp coconut flour
1 tbsp psyllium husk powder (for added fluffiness)
1 tbsp unflavored whey protein isolate (optional but recommended for structure)
1 tsp baking powder
2 tbsp erythritol or monk fruit sweetener (optional for sweetness)
½ tsp vanilla extract
½ tsp cinnamon (optional for flavor)
¼ tsp xanthan gum (for elasticity)
Pinch of salt
Zest of ½ a lemon (for a fresh flavor boost)
Butter or ghee (for cooking)
Instructions:
Prepare the Cottage Cheese: Strain the cottage cheese to remove excess liquid for a smoother texture.
Blend Wet Ingredients: In a blender, combine strained cottage cheese, eggs, vanilla extract, and lemon zest. Blend until completely smooth.
Mix Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, psyllium husk powder, whey protein isolate, baking powder, sweetener, cinnamon, xanthan gum, and salt.
Combine: Slowly mix the dry ingredients into the wet, ensuring a smooth, thick batter. Let the batter rest for 5-7 minutes to allow the psyllium husk and xanthan gum to activate, thickening the batter.
Cook: Heat a non-stick skillet or griddle over medium-low heat. Add butter or ghee. Pour about ¼ cup of batter per pancake into the skillet. Cook for about 3-4 minutes on the first side, until bubbles form, then flip and cook for an additional 1-2 minutes until golden brown.
Serve: Stack the pancakes and top with your favorite keto-friendly toppings like sugar-free syrup, whipped cream, or a homemade berry compote.
Macros per Pancake (Serving Size: 1 Pancake):
Calories: ~160 kcal
Protein: ~10g
Total Carbs: ~4g
Fiber: ~2g
Net Carbs: ~2g
Fat: ~12g
These pancakes are perfect for a low-carb breakfast that's both filling and delicious. Let me know in the comments how they turned out for you and what toppings you added!
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
Looking for the ultimate keto pancake recipe that’s not only delicious but also packed with protein? Look no further! These Cottage Cheese Keto Pancakes are fluffy, flavorful, and super satisfying. Whether you're on a keto diet or just want a healthier breakfast option, this recipe will become your new go-to.
Recipe Ingredients:
1 cup full-fat cottage cheese (strained for smoother texture)
3 large eggs
⅓ cup almond flour (blanched for a finer texture)
1 tbsp coconut flour
1 tbsp psyllium husk powder (for added fluffiness)
1 tbsp unflavored whey protein isolate (optional but recommended for structure)
1 tsp baking powder
2 tbsp erythritol or monk fruit sweetener (optional for sweetness)
½ tsp vanilla extract
½ tsp cinnamon (optional for flavor)
¼ tsp xanthan gum (for elasticity)
Pinch of salt
Zest of ½ a lemon (for a fresh flavor boost)
Butter or ghee (for cooking)
Instructions:
Prepare the Cottage Cheese: Strain the cottage cheese to remove excess liquid for a smoother texture.
Blend Wet Ingredients: In a blender, combine strained cottage cheese, eggs, vanilla extract, and lemon zest. Blend until completely smooth.
Mix Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, psyllium husk powder, whey protein isolate, baking powder, sweetener, cinnamon, xanthan gum, and salt.
Combine: Slowly mix the dry ingredients into the wet, ensuring a smooth, thick batter. Let the batter rest for 5-7 minutes to allow the psyllium husk and xanthan gum to activate, thickening the batter.
Cook: Heat a non-stick skillet or griddle over medium-low heat. Add butter or ghee. Pour about ¼ cup of batter per pancake into the skillet. Cook for about 3-4 minutes on the first side, until bubbles form, then flip and cook for an additional 1-2 minutes until golden brown.
Serve: Stack the pancakes and top with your favorite keto-friendly toppings like sugar-free syrup, whipped cream, or a homemade berry compote.
Macros per Pancake (Serving Size: 1 Pancake):
Calories: ~160 kcal
Protein: ~10g
Total Carbs: ~4g
Fiber: ~2g
Net Carbs: ~2g
Fat: ~12g
These pancakes are perfect for a low-carb breakfast that's both filling and delicious. Let me know in the comments how they turned out for you and what toppings you added!
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
