These Blueberry Cottage Cheese Pancakes are crispy on the edges, soft in the centre, and packed with fresh blueberries in every bite. At 73 calories and 3g carbs per pancake, they fit a low carb or diabetic-friendly breakfast without skipping on flavour or texture.
Jump To:
- What Makes These Blueberry Cottage Cheese Pancakes Different
- Ingredients for Blueberry Cottage Cheese Pancakes
- Step by step instructions
- How to make blueberry cottage cheese pancakes?
- Recipe Tips & Tricks
- The Ice Cream Scoop Trick
- What to top cottage cheese pancakes with?
- Variations & Swaps
- Macros and Nutrition Breakdown Per Pancake
- Why Cottage Cheese Belongs in Your Pancake Batter
- Storage, Reheating & Meal Prep
- Frequently Asked Questions
- Low Carb Breakfast Recipes
- Recipe Card
I've tested this blueberry cottage cheese pancakes recipe multiple times to get the texture right while keeping it low carb and high protein.
If you have cottage cheese on hand, you can also try my Blueberry Cottage Cheese Loaf, Blueberry Cottage Cheese Muffins, Low Carb Cottage Cheese Chocolate Protein Mug Cake, and High Protein Cottage Cheese Chocolate Mousse.
What Makes These Blueberry Cottage Cheese Pancakes Different
Most cottage cheese pancake recipes use oats or regular flour. This one uses almond flour.
That single swap keeps each pancake at 3g carbs, 73 calories, and 4g protein without sacrificing crispy edges or a fluffy centre.
- No oats, no refined flour, no refined sugar
- Naturally gluten-free
- Each pancake contains 3g total carbs and 4g protein
- Sweetened with a powdered sweetener, not cane sugar
Ingredients for Blueberry Cottage Cheese Pancakes
If you're wondering what's in blueberry cottage cheese pancakes, these simple ingredients keep it low carb while giving you a soft, high-protein texture.
- Cottage cheese and eggs: add protein, create a low-carb base, and provide structure and moisture.
- Almond flour and baking powder: create a low carb structure and help the pancakes rise.
- Powdered sweetener and vanilla extract: provide smooth sweetness and flavour without a gritty texture.
- Fresh blueberries: add natural sweetness and texture.
- Coconut oil: prevents sticking and helps the pancakes brown evenly.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make blueberry cottage cheese pancakes?
- Step 1: Add ingredients to the blender.
- Step 2: Blend until smooth.
STEP 1: Add the cottage cheese, eggs, almond flour, baking powder, powdered sweetener, and vanilla extract to a blender. Leave out the blueberries and coconut oil.
STEP 2: Blend until the batter is smooth.
- Step 3: Scoop and cook.
- Step 4: Flip and cook.
STEP 3: Heat coconut oil in a non-stick pan over low heat. Use about ¼ cup of batter (or one ice cream scoop) for each pancake. Top the batter with fresh blueberries while it's in the pan. Cook until the edges start to set and the bottom is lightly browned, about 1-1.5 minutes.
STEP 4: Flip carefully and cook the other side for another 1-1.5 minutes until fully cooked and golden brown. Remove from the pan and repeat with the remaining batter. Serve immediately with your favourite toppings.
Recipe Tips & Tricks
- Cook on low heat: These pancakes cook quickly. Keep the heat low so the outside doesn't burn before the inside sets.
- Watch the edges: Flip only when the edges are set and slightly firm; this gives tender centers and naturally crispy edges.
- Use coconut oil: Coats the pan, handles the heat better than butter, and helps the edges brown evenly. Add a small drizzle between batches as needed.
- Optional tip: Let the batter sit a minute before scooping; it thickens slightly for fluffier pancakes.
Pro tip
The Ice Cream Scoop Trick
Using an ice cream scoop ensures each pancake is the same size, which means they cook evenly and get perfectly crispy edges every time. This little trick is often missing from other posts.
What to top cottage cheese pancakes with?
- Fresh berries (blueberries, raspberries, or strawberries)
- Sugar-free syrup like this Lakanto Sugar Free Maple Syrup or a drizzle of honey (for non-low-carb option)
- Nut butter (almond, peanut, or cashew)
- Greek yogurt or whipped cream for extra protein
- A sprinkle of cinnamon or cocoa powder
Variations & Swaps
- Frozen blueberries: Work perfectly; add them straight from frozen.
- Fruit swaps: Replace blueberries with raspberries or diced strawberries.
- Spice it up: Add cinnamon to the batter for a warmer flavour profile.
- Sweetener alternatives: If you don't have powdered sweetener, use monk fruit or omit entirely for a savoury version.
Macros and Nutrition Breakdown Per Pancake
- Each low carb blueberry cottage cheese pancake has approximately: 73 calories / 5g fat / 3g carbs / 1g fiber / 1g sugar / 4g protein
- Compared to a traditional pancake (~150 calories / 30g carbs), these are much lighter and better for blood sugar management.
- A batch makes about 8-10 pancakes. For example, two pancakes = under 150 calories and 6g carbs, while a standard short stack from a diner would be over 500 calories and 90g carbs.
- These pancakes are low carb, high in healthy fat, and provide a decent amount of protein, making them ideal for a diabetic-friendly or low carb breakfast.
Why Cottage Cheese Belongs in Your Pancake Batter
- Cottage cheese might seem unusual in pancakes, but it has big benefits.
- Blending eliminates any curd texture, leaving a smooth batter.
- It adds creaminess without heaviness, boosts protein naturally without needing protein powder, and keeps the pancakes moist without extra oil or butter.
- This makes cottage cheese pancakes soft, tender, and satisfying while staying low carb and high protein.
Storage, Reheating & Meal Prep
- Fridge: Store pancakes in an airtight container for up to 4 days.
- Freezer: Keep pancakes up to 2 months, separating each with parchment paper to prevent sticking.
- Reheating: Warm in a dry pan or toaster oven to restore crispy edges. Avoid the microwave, which makes them soft.
- Meal prep: Cook a batch ahead and portion pancakes into containers for quick breakfasts oracks during the week.
Frequently Asked Questions
Yes! This recipe skips oats entirely, using almond flour instead, perfect for low carb and grain-free diets.
Absolutely. Low carb, high protein, and minimal sugar makes them ideal for blood sugar management.
Usually because the batter was too thin, the pan wasn't hot enough, or they were flipped too early.
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Recipe Card
Blueberry Cottage Cheese Pancakes
Equipment
Ingredients
- ½ cup blueberries
- ½ cup cottage cheese
- 2 large eggs
- ½ cup almond flour
- ¼ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- coconut oil for cooking
Instructions
- Add the cottage cheese, eggs, almond flour, baking powder, powdered sweetener, and vanilla extract to a blender. Leave out the blueberries and coconut oil.
- Blend until the batter is smooth and creamy.
- Heat a non-stick pan over low heat and add enough coconut oil to coat the bottom.
- Using an ice cream scoop (about ¼ cup), scoop batter into the pan.
- Immediately top each pancake with fresh blueberries while the batter is in the pan.
- Cook the pancakes for 1-1.5 minutes, until the edges start to set and the bottom is lightly browned.
- Flip carefully and cook the other side for another 1-1.5 minutes until golden brown and cooked through.
- Remove pancakes from the pan, add a small drizzle of coconut oil if needed, and repeat with the remaining batter. Serve immediately.
Notes
- Serve immediately for best texture, or store leftovers as noted in the Storage section.
- Experiment with fruits and spices for your favourite flavour combinations.
- Always use a non-stick pan and low heat for perfect pancakes every time.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These are on repeat in my house. Crispy edges, soft centre, and the blueberries in every bite make them feel like a real breakfast. Hard to believe they're only 3g carbs each.