Ingredients:
- 1 cup cottage cheese (preferably full-fat or 4%)
- 2 large eggs
- 1/4 cup almond flour (or coconut flour for a gluten-free option)
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract (optional)
- A pinch of salt
- Butter or oil for frying
Instructions:
- Blend the Batter: In a bowl, whisk together the eggs, cottage cheese, almond flour, baking powder, vanilla extract (if using), and salt. You can blend it with an electric mixer or a blender for a smoother texture.
- Heat the Pan: Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to prevent sticking.
- Cook the Pancakes: Pour small portions of the batter (about 2-3 tablespoons) onto the skillet, spreading them into a small round shape. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Flip gently, as they can be a bit delicate.
- Serve: Serve the pancakes warm with sugar-free syrup, fresh berries, or a dollop of Greek yogurt for a low-carb treat!
Optional Add-ins:
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Mix in some chopped berries or unsweetened cocoa powder to the batter for variety.
Enjoy! These pancakes are packed with protein from the cottage cheese and are very low in carbs compared to traditional pancakes.