Blueberry Cottage Cheese Pancakes
Low carb blueberry cottage cheese pancakes with crispy edges, soft centres, and 4g protein per pancake. Ready in under 20 minutes with just 7 ingredients.
Servings: 8 pancakes
Calories: 73kcal
Cost: $8
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.
Video
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.
Nutrition
Calories: 73kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Fiber: 1g | Sugar: 1g
