Blueberry Cottage Cheese Pancakes

Prep Time 5 mins

Cook Time 6 mins

Total Time 11 mins

Ratings 3 from 2 votes

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 4

Calories: 266 kcal

Best Season: Suitable throughout the year

Dietary: Gluten Free, Vegetarian

Ingredients

1 cup small curd cottage cheese (1%)
3 large eggs
1 cup almond flour
1 tsp vanilla extract
⅛ tsp salt
1 tsp baking powder
1 tsp monk fruit (or zero calorie sweetener of choice)
1/2 cup frozen blueberries

Instructions

1
Preheat a large griddle/skillet over medium heat.
2
In a small blender such as a Nutribullet, combine all of the ingredients & blend until there are no chunks and the batter is very creamy.
3
Melt a little but of butter or spray nonstick spray on your griddle/skillet. Pour your pancake batter evenly among 8 pancakes. Cook for about 3 minutes on each side, or until golden and cooked through.
4
Top with sugar free syrup and enjoy!

Nutrition Facts

Servings 4

Serving Size 2 pancakes

Amount Per Serving
Calories 266kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 2.6g13%
Cholesterol 166.2mg56%
Sodium 409mg18%
Total Carbohydrate 12g4%
Dietary Fiber 3.8g16%
Sugars 4.8g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

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Please note that my nutrition label is approximate and has slight rounding.

Keywords: high protein, low carb, pancakes