Cottage Cheese Protein Pancakes
A delicious, high-protein breakfast that is perfect for a healthy start to your day. These keto-friendly pancakes are light, fluffy, and packed with nutrients.
Equipment
- Blender
- Non-Stick Skillet
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup unflavored whey protein powder
- 3 tbsp granular sweetener
- 1 tsp baking powder
- 1/2 tsp xanthan gum
Wet Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 2 tsp lemon zest
- 1/2 tsp lemon extract (or vanilla extract)
- 2-4 tbsp lemon juice (or almond milk/water) to thin batter
- Butter or oil for the pan
Instructions
- In a medium mixing bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and xanthan gum until the dry mixture is perfectly smooth and clump-free.
- Toss the cottage cheese and eggs into your blender and blend until completely smooth and creamy. Add the fresh lemon zest and lemon extract, then pulse quickly to combine.
- Pour the whisked dry ingredients into the blender with the wet mixture and blend until fully integrated. Pour in a splash of lemon juice, almond milk, or water to thin the batter slightly so it's easy to scoop.
- Warm up a large non-stick skillet or griddle over medium-low heat and lightly coat it with a touch of butter or oil.
- Spoon about 3 tablespoons of batter onto the hot pan for each pancake, gently smoothing them into neat 3-to-4-inch circles. Let them cook for 2 to 4 minutes until the edges dry up and tiny bubbles start forming on top.
- Gently slide a thin spatula underneath, flip, and cook the other side for another 2 to 4 minutes until beautifully golden. Repeat with the remaining batter and enjoy your nutritious breakfast!
Notes
Nutrition per serving: Calories: 201 kcal, Total Carbs: 6.6g, Net Carbs: 4.6g, Fats: 12.6g, Protein: 19.5g
