Cottage Cheese Pancakes with Berries

Why You’ll Love This Recipe

These pancakes are easy to prepare, making them an ideal choice for a quick and healthy breakfast. The addition of cottage cheese not only adds creaminess but also provides a good dose of protein. The almond flour ensures a gluten-free option, while the fresh berries bring natural sweetness to the pancakes. Whether you’re trying to maintain a healthy diet or simply want a delicious breakfast, these pancakes will satisfy both your taste buds and nutritional needs.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 2 large eggs

• ½ cup almond flour

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• A pinch of salt

• 1 cup fresh berries (your choice)

Directions

1. Mix Ingredients: In a bowl, whisk together the cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt until well combined. The batter will be slightly thick but smooth.

2. Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease it if necessary to prevent sticking.

3. Cook Pancakes: Pour the batter onto the skillet to form small pancakes. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.

4. Serve with Berries: Stack the pancakes and top them with fresh berries. Optionally, drizzle with sugar-free syrup or honey for extra sweetness.

Servings and Timing

• Servings: 2 servings

• Prep Time: 5 minutes

• Cooking Time: 10 minutes

• Total Time: 15 minutes

Variations

• Nut-Free Option: Replace almond flour with oat flour or coconut flour for a different texture.

• Extra Protein Boost: Add a scoop of vanilla protein powder to the batter for an additional protein boost.

• Dairy-Free Alternative: Swap the cottage cheese with a dairy-free yogurt or mashed banana for a dairy-free version.

• Flavor Enhancements: Add cinnamon, nutmeg, or lemon zest to the batter to enhance the flavor.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to a month.

• Reheating: Warm the pancakes in a toaster, microwave, or skillet over low heat until heated through.

FAQs

1. Can I make these pancakes ahead of time?

Yes! These pancakes store well in the fridge or freezer and can be quickly reheated.

2. Can I use regular flour instead of almond flour?

Yes, but the pancakes may have a different texture. If using regular flour, you may need to adjust the liquid slightly.

3. Can I make this recipe dairy-free?

Yes, swap cottage cheese for a dairy-free yogurt or mashed banana.

4. How can I make these pancakes fluffier?

Adding an extra teaspoon of baking powder or separating and whipping the egg whites before folding them in can make them fluffier.

5. What’s the best way to sweeten these pancakes without sugar?

You can use mashed bananas, a drizzle of honey, or a sugar-free syrup for natural sweetness.

6. Can I use frozen berries?

Yes, but thaw and drain them first to prevent excess moisture from making the pancakes soggy.

7. Can I make these pancakes without eggs?

Yes, you can try using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) as a substitute, but the texture may differ.

8. Can I add nuts or chocolate chips?

Absolutely! Chopped nuts or sugar-free chocolate chips make great additions to the batter.

9. Are these pancakes good for kids?

Yes! These pancakes are soft, naturally sweetened, and packed with protein, making them great for kids.

10. Can I cook these pancakes in the oven?

Yes! Pour the batter into a greased muffin tin and bake at 350°F (175°C) for about 12-15 minutes for mini pancake muffins.

Conclusion

Cottage Cheese Pancakes with Berries are a delightful and healthy breakfast option. With a fluffy texture, natural sweetness from the berries, and a good balance of protein and healthy fats, these pancakes make a satisfying start to your day. They’re easy to prepare, customizable, and perfect for meal prepping or enjoying fresh off the skillet. Whether you’re looking for a gluten-free, low-carb breakfast or just a tasty twist on traditional pancakes, this recipe will quickly become a favorite.

Cottage Cheese Pancakes with Berries

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• Author: Emma
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

These Cottage Cheese Pancakes with Berries are a healthy, protein-packed twist on classic pancakes. Made with almond flour for a gluten-free, low-carb breakfast, they offer a light, fluffy texture with the richness of cottage cheese and natural sweetness from fresh berries. Perfect for those looking for a nutritious start to their day.

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Ingredients

1 cup cottage cheese

2 large eggs

½ cup almond flour

1 teaspoon vanilla extract

1 teaspoon baking powder

A pinch of salt

1 cup fresh berries (your choice)

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Instructions

1. Mix Ingredients: In a bowl, whisk together the cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt until well combined. The batter should be smooth and slightly thick.

2. Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease if needed to avoid sticking.

3. Cook Pancakes: Pour the batter onto the skillet to form small pancakes. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.

4. Serve with Berries: Stack the pancakes and top with fresh berries. Optionally drizzle with sugar-free syrup or honey.

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Notes

• You can make these pancakes ahead of time and store them in the fridge for up to 3 days or freeze them for up to a month.

• For extra protein, you can add a scoop of protein powder.

• If you prefer a nut-free option, substitute almond flour with oat flour or coconut flour.

• These pancakes can also be made dairy-free by swapping cottage cheese with dairy-free yogurt or mashed banana.