Getting tired of the same weekend breakfast, or just simply looking to brighten up your weekend menu? Well, if that is the case, these cottage cheese keto pancakes are for you! With only 3g net carbs they are the ideal meal to start off your day the keto way. Follow our step by step guide to this classic dish with a keto twist.
Keto Cottage Cheese Pancakes
I am particularly obsessed with this Keto Pancake recipe batter because with this pancake batter you can make so many other breakfast dishes such as waffles or cupcakes. Isn’t that great? A meal so good you can have it for breakfast or treat yourself to having it at night when you are craving something flavorful. You can’t go wrong. This keto pancake recipe is the best way to satisfy your sweet tooth without giving in to the carbs and guilt. Did we mention it is easy to make and healthy? Thanks to our main ingredient, almond flour, this pancake recipe is better for you than the majority of other recipes out there.
Whether you follow a ketogenic, gluten free, low carb or paleo diet, this keto pancake recipe is for you to enjoy and share with others! Even if you are not following a diet but are looking for ways to change your eating habits by eliminating inflammatory meals, this keto pancake batter is for you to try. All the carefully chosen ingredients are sure to keep you on a healthy track without gluten and sugar. And best part is, you won’t have to sacrifice the taste of classic and perfectly made pancakes. This keto pancake recipe is truly a gem! But don’t take our word for it.
3 large eggs
1/2 cup full fat cottage cheese
1/3 cup superfine blanched almond flour
1/4 almond milk (unsweetened)
2 tbsp monk fruit granulated sweetener
1/2 tsp vanilla extract
1 tsp baking powder
Organic coconut oil, butter or any cooking spray
Preparation: 4 servings ( 15 minutes)
In a medium size container, mix your eggs, cottage cheese, almond flour, almond milk, monk fruit sweetener, vanilla extract and baking powder.
Tip: For this process you can use a hand whisk if you don’t mind the cottage cheese chunks, or a hand electric mixer or blender if you want the liquid batter.
Heat a nonstick pan over medium-high heat. Add your non stick ingredient (coconut oil, butter, cooking spray) to the pan and when hot, add your keto pancake batter using a small spoon and form them into a medium circle.
Tip: Since the mixture is not a thick as the regular keto pancake batter, try not to make them too big as they will be difficult to flip over.
Cook the pancake until big bubbles start to appear and disappear on the top of the pancake. This usually takes around 2 minutes. Then it is time to flip using a spatula. Once flipped cook for an additional 30 seconds to a minute till it gets a golden brown color and remove. Continue cooking your pancakes using the rest of the keto pancakes batter until done.
Serve the keto pancakes hot with a bit of butter on top accompanied by fresh fruit. Bon Appetit!
The result? A combination of sweet, soft, salty and buttery that frankly taste more like dessert than breakfast. Truly spectacular when mixed and cooked with blueberries or any other fruit of your choice. The options are endless with zero guilt attached. A saturday meal that is sure to become a favorite in the family. The only advice is, make plenty as everyone will be craving for more. Try this recipe and you will not regret it.
Net carbs: 3 g
Total fat: 29 g