Cottage Cheese Almond Flour Pancakes
Soft, protein-rich pancakes made with full-fat cottage cheese, almond flour, eggs, and vanilla. Serve them warm with blueberries and maple syrup for a lightly sweet finish.
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Ingredients
- 2 egg whites
- 1 teaspoon baking powder
- 7 ounces 200 grams full-fat cottage cheese, preferably a creamy variety such as Daisy
- 1 whole egg
- Fresh maple syrup for serving
- 1.4 ounces 40 grams almond flour
- A small splash of vanilla extract
- 1 handful fresh blueberries optional
Instructions
- Prepare the batter. Place the cottage cheese, almond flour, whole egg, egg whites, baking powder, and vanilla extract in a blender. Process until the ingredients form a smooth, evenly blended pancake batter.
- Preheat the pan. While preparing the batter, warm a nonstick frying pan over medium heat so the cooking surface is evenly heated and ready for the pancakes.
- Cook the first side. Spoon portions of the batter into the hot pan. Allow the pancakes to cook for approximately 2 minutes, or until their undersides become golden brown and the edges appear set.
- Flip and finish cooking. Carefully turn each pancake over and continue cooking for about 1 additional minute, until the second side develops a golden color.
- Serve. Transfer the finished pancakes to a plate and arrange them in a stack. Garnish with fresh blueberries, if using, and finish with a drizzle of maple syrup.