Cottage Cheese Hot Cakes

Prep Time 5 mins

Cook Time 6 mins

Total Time 11 mins

Ratings 3.9 from 11 votes

Cooking Method: Baking

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 2

Calories: 385

Best Season: Suitable throughout the year

Dietary: Gluten Free

Ingredients

1 cup cottage cheese (1% small curd, organic)
3 eggs (large, organic)
1 cup almond flour (I use the Almond+ Nut flour by Nature Eats. This is key for super fluffy pancakes.)
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking powder
1 tbsp monk fruit

Instructions

1
In a small blender such as a Nutribullet, add the cottage cheese & blend until smooth & creamy. Set aside.
2
In a mixing bowl, whisk together the Almond+ Flour, baking powder, salt, & monk fruit.
3
Add the eggs, blended cottage cheese, and vanilla extract. Whisk until just combined. Do NOT overmix!!
4
Preheat a large griddle/skillet over medium heat with a little bit of butter/oil.
5
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

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

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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.

Keywords: high protein, low carb, almond flour, breakfast, cottage cheese