Rise and shine with these delicious cottage cheese hot cakes! Packed with protein and low in calories, they’re the perfect guilt-free breakfast treat. They are also gluten free! Who says you can’t have your cake and eat it too?! The amount of fluff in these is INCREDIBLE.
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Reasons to Love These Hot Cakes
- Quick & Easy: These are super and easy to make and require very minimal ingredients and equipment.
- High Protein Without Powder: I have gotten many requests to make protein sweets that do not have added protein powder in them so here you go! You definitely could add additional protein powder as a substitute for some of the almond flour, but they are naturally packed with protein just as they are! There are 27 grams of protein without adding any protein powder.
Nutritional Benefits
- Cottage Cheese: Cottage cheese is an excellent source of protein and is low in calories. It plays an important role in bone health due to the calcium and is rich in Vitamin B12.
- Almond Flour: Almond flour is a great low carb alternative to regular flour. It is rich in magnesium, Vitamin E, and antioxidants.
Ingredients
- Cottage Cheese – 1 cup of small curd, low fat (1%) cottage cheese. You can use any kind, but just keep in mind that your fat & calories will increase significantly if you use a higher fat one.
- Eggs – 3 large organic eggs.
- Almond Flour Mix– 1 cup of Nature’s Eats Almond+ Ultimate Nut Flour. This is KEY. It rises way more than regular almond flour. It is made with a blend of almond, coconut flour, arrowroot powder, and tapioca flour. You can find it on Amazon or even at Walmart!!
- Vanilla Extract – 1 teaspoon of vanilla extract.
- Salt – Just a pinch!
- Baking Powder– 1 teaspoon, to help with the fluff!.
- Sweetener– This is optional, but I added a tablespoon of monk fruit to my batter to sweeten them up a little bit. You don’t need much cause the syrup will do the rest!
How To Make Them
- In a small blender such as a Nutribullet, add the cottage cheese & blend until smooth & creamy. Set aside.
- In a mixing bowl, whisk together the Almond+ Flour, baking powder, salt, & monk fruit.
- Add the eggs, blended cottage cheese, and vanilla extract. Whisk until just combined. Do not overmix!!!!
- Preheat a large griddle/skillet over medium heat.
- Form 4 large, thick hot cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Top with maple syrup and enjoy!
Hot Cake Toppings
Here are some of my favorite toppings for these pancakes:
- Syrup (obviously!)
- Fresh berries, such as raspberries or blueberries.
- Sliced bananas.
- Nut butter, such as cashew, almond, or peanut.
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How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for 30 seconds or so.
Dairy Free Option
If you’re lactose intolerant or vegan, substitute the cottage cheese with a dairy-free cottage cheese or alternative like cashew cheese or a plant-based yogurt. It will change the nutritional value slightly keep that in mind!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Healthy Cottage Cheese Hot Cakes are a fantastic way to start your day or enjoy a wholesome snack. They’re easy to make, packed with protein, and free from gluten, making them suitable for a variety of dietary needs. Plus, their fluffy texture and delicious flavor will have you coming back for more.
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Cottage Cheese Hot Cakes
Description
Rise and shine with these delicious cottage cheese hot cakes! Packed with protein and low in calories, they're the perfect guilt-free breakfast treat. They are also gluten free! Who says you can't have your cake and eat it too?! The amount of fluff in these is INSANE.
Ingredients
Instructions
-
In a small blender such as a Nutribullet, add the cottage cheese & blend until smooth & creamy. Set aside.
-
In a mixing bowl, whisk together the Almond+ Flour, baking powder, salt, & monk fruit.
-
Add the eggs, blended cottage cheese, and vanilla extract. Whisk until just combined. Do NOT overmix!!
-
Preheat a large griddle/skillet over medium heat with a little bit of butter/oil.
-
Form 4 large, thick hot cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Do not flip too soon. Top with maple syrup and enjoy!
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 2 pancakes
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 4.1g21%
- Cholesterol 332.5mg111%
- Sodium 702mg30%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 2.7g11%
- Sugars 5.7g
- Protein 27g54%
* 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?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
User Reviews
Very good but not fluffy because I used Kirkland’s almond flour!
Hey Susan – The brand of almond flour can definitely affect the fluffiness but it should still taste super yummy!:)
They are much more than 2 pancakes. I am sure glad I didnt double the recipe ‼️ I added blueberries and tge were ery good. Only thing was each patty needed to be about tge size of a quarter, because the spread out and were hard to flip over. I think next time, i am going to use less eggs or use egg whiles.🤔🤷🏻♀️😁Very good though❤️😊
Followed directions to a t. Burnt them. Who the heck says 3 minutes each side?? Just say golden brown. And beyond that, it’s tasteless. And there’s a weird shell type texture thing when you eat it. It’s like it’s encased. Gross. Do not recommend. Will never make again.
Hi Astrid – I’m so sorry to hear your pancakes burned. It’s possible your stovetop or griddle runs hotter than mine, which can definitely impact cook time. I always recommend keeping a close eye on them as they cook to prevent burning. This is one of my favorite pancake recipes, and I hope you’ll consider giving them another try—perhaps at a slightly lower temperature. Thanks for your feedback.
Pancakes were fluffy and delicious. I have been trying to sneak more protein in my husband’s diet and this recipe was a perfect . He really liked them and this is coming from a picky eater.
Hey Mary. SO happy to hear that. Thanks for your feedback!:)
These were amazing! Drizzled with real maple syrup and topped with some blackberries. Thank you
Hey Michelle,
Woo! So happy to hear that. Thanks for sharing. These are one of my favorites!
Excellent rise and texture. I doubled the recipe. Followed advice of another reviewer and subbed 1/3 c. of Bisquick (I know, not gluten free), added 3 TBSP malted milk powder, which I thought would improve flavor. I only used 5 eggs instead of doubling it to 6.
They were marvelously fluffy! The key is to be patient and cook slowly on med-low heat.
I found that although the texture and fluffiness were perfect, they still lacked flavor and were bland. Next time I will add a bit more sugar, more malted milk powder, and some almond extract. Any other suggestions would be welcomed! Thank you, Katie for this recipe!
Important to note that batter will seem extremely thin upon initial mixing. It thickens exponentially if you let it sit just a minute or two.. Also making them a bit smaller helps to flip.
Recipe does not work at all. The completely crumbled when trying to flip them. Im a profesional baker with experience in epic fails whwn working with recipes a d this one definitely will be added to the list of fails
Hey Lourdes. I am sorry to hear that. It sounds like you may have tried to flip too soon, had your temperature up too high, or did not use butter or a non-stick spray!
These came out perfect. I will make them a bit smaller next time so it’s easier to flip. I didn’t have monk fruit and just drizzled mine with honey. Super fluffy and delicious and I love that they are loaded with protein. Will definitely make again, thank you!
Hey Marina! Thanks for your feedback. I am so glad you liked them!
I tried this recipe because I had some cottage cheese to use up. I loved the idea of getting more protein into a pancake and overall the flavor was pretty good. However, the recipe itself didn’t work the best for me. My biggest issue is that I couldn’t get my spatula under the pancake without the pancake scrunching up (despite waiting awhile to flip) so flipping was messy and they didn’t come out looking anything like the picture. As far as fluffiness goes – mine got a little fluffy but I believe that mostly came from the eggs, which means the “fluffiness” was more fluffy egg consistency rather than what you’d expect from a pancake. Those with texture issues will likely have an issue with these due to the combination of fluffy egg and almond flour. Perhaps, as another reviewer suggested, using some regular gluten free flour along with the almond flour would help with overall texture and stability of the batter when flipping.
Hi Jamie,
If you don’t flip to early and use nonstick spray or butter on your pan, they should not stick! Using a fine, high quality almond flour is important as well!
Holy smokes! These are amazing!!! I have no idea where the review came from that said these were thin; these are the fluffiest pancakes I’ve ever made. And they’re gluten free! I did take note that that person thought they broke apart, so I did sub 1/3 of the almond flour for Bob’s Red Mill 1:1. (Oh, and I’ve never had monk fruit around, so I just put in some syrup.) Half way through cooking the pancakes, I even added milk to make more batter, and they were still regular fluffy. I am so impressed. These are our new favorite GF pancakes. The taste is amazing, the texture is fabulous, and the fluff is impressive. They are probably an expensive pancake compared to regular ones, but well worth it.
Hey Michelle! Yay I am SO glad you loved them! I have made these so many times and they have always turned out super fluffy & delicious:) Thanks so much for your feedback!
Made these wonderful pancakes! So delicious and filling
Hey Julie! So happy to hear that. These are one of my favorites!
I have not tried other flours in this recipe, but other flours would not be a 1:1 swap. I have lots of other pancake recipes though without almond flour!
Hey Susan – Yes, so glad you found it!
Hey Wendy! I would suggest using regular almond flour versus coconut! Coconut would not be a 1:1 substitute.
Hey Heidi – Unfortunately that would not be a 1:1 ratio! I would recommend trying my coconut flour pancakes or some of my oat pancake recipes:)
Have you tried using a different flour other than almond flour? I am allergic to almonds.
Sorry I just found it. It’s the ultimate nut flour!! The first one sent me to another brand of nut flour but I kept scrolling and found it.
Which nature’s eats almond flour? The original nut flour or The ultimate nut flour?
Hi I cannot get almond ultimate + flour in the uk. Any one have an idea of the quantities of coconut flour, xanthan gum etc they use added into ordinary almond flour? Or does any one have suggestions on what quantities I would add in for this recipe? Thanks Wendy
Can I use coconut flour? Or a 1:1 gluten free flour? To make it nut free.
Do these really have 29.5 carbs? What makes them so high in carbs?