Are you tired of boring diet breakfasts that taste like cardboard? Get ready to revolutionize your morning meal with these incredible Sugar Free Low Carb Keto Cottage Cheese Pancakes! Imagine fluffy, delicious pancakes that are not only mouthwatering but also completely keto-friendly and packed with protein. These pancakes are so delectable, you won't believe they're actually good for you – a breakfast miracle that will make your taste buds dance while keeping your diet goals perfectly on track!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine the cottage cheese, eggs, almond flour, baking powder, vanilla extract, and salt. Whisk thoroughly until the mixture is smooth and well-integrated, with no lumps remaining.
- Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture and the mixture to slightly thicken.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring scoop, carefully pour the batter onto the heated surface, creating pancakes about 3-4 inches in diameter.
- Cook the pancakes for 2-3 minutes on the first side, watching for small bubbles to form on the surface and the edges to look slightly dry.
- Gently flip the pancakes using a thin spatula and cook for an additional 1-2 minutes on the other side until golden brown.
- Transfer cooked pancakes to a warm plate and continue cooking the remaining batter, adding more butter or oil to the pan as needed.
- Serve immediately with optional low-carb toppings like sugar-free syrup, fresh berries, or a dollop of whipped cream.
Tips
- Whisk the batter thoroughly to ensure a smooth, lump-free mixture – this is crucial for achieving that perfect pancake texture.
- Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture, which helps create a more consistent pancake.
- Use a medium-low heat setting to prevent burning and ensure even cooking. Patience is key!
- Wait for small bubbles to form on the surface before flipping – this is your signal that the pancake is ready to turn.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking and make flipping easier.
- If the batter seems too thick, add a splash of almond milk to thin it out slightly.
- Keep cooked pancakes warm in a low-temperature oven while preparing the rest of the batch.
- Experiment with low-carb toppings like sugar-free syrup, fresh berries, or a sprinkle of cinnamon to keep things interesting!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 5g
Protein: 18g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 220mg
