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.

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

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.
Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease if needed to avoid sticking.
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.
Serve with Berries: Stack the pancakes and top with fresh berries. Optionally drizzle with sugar-free syrup or honey.

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.