Instructions
- In a blender or food processor, combine cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt. Blend until completely smooth.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.
- Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings! Fresh berries, a sugar-free syrup, or Greek yogurt are all fantastic choices.
Keto & Low-Carb Variations
- Lower Carb Option: Substitute coconut flour for almond flour.
- Reduce Sugar: Use a sugar substitute like stevia or erythritol instead of vanilla extract (or in addition to it).
- Keto-Friendly Toppings: Top with sugar-free syrup or whipped cream.
Tips for Perfect Pancakes
- Smooth Batter is Key: Blend until super smooth for fluffy pancakes.
- Don’t Overcrowd: Cook in batches for even cooking.
- Adjust the Heat: Medium heat prevents burning.
- Get Creative with Toppings!: Experiment with chocolate chips, cinnamon, or sliced bananas.
Frequently Asked Questions
Are these pancakes gluten-free?
Yes! They’re completely gluten-free.
Can I use regular flour?
Yes, but this will significantly increase the carb count.
Can I freeze leftovers?
Absolutely! Freeze in a freezer-safe bag or container. Reheat in the toaster or microwave.