These healthy almond flour pancakes get a major protein boost from the use of eggs, fat-free cottage cheese and almond flour. I top them with sliced bananas, some sliced toasted almonds and a little sugar-free maple syrup for a super start to my day. The protein fills me up and the taste is amazing.
For all you cottage cheese haters out there, I really don’t think you hate cottage cheese. I’m pretty sure it is the texture you aren’t fond of. By blending the mixture, everything is smooth and that texture problem is eliminated. However, if you’ve decided to dig your heals in, go ahead and substitute no-fat or low-fat ricotta cheese. That works great too.
Cottage cheese is definitely having a “moment” and I’m seeing everyone using it for everything on social media. Once I started playing with it, I realized the masses were right…this is an incredibly versatile ingredient. I’ve used it in both sweet and savory recipes and the protein boost to everything is amazing. While I personally try to increase my protein intake while eliminating saturated fats and calories, I use the fat-free version but please feel free to use low-fat or full fat cottage cheese. It is a great source of protein and I think you are really going to like it when you start playing with it. I recently used it to make a cottage cheese cake that was amazing. Stay tuned, many more to come.
Let’s get started on the recipe. Gather all your ingredients and your blender.
What I love about this recipe is that it is made with almond flour which adds amazing flavor but makes this a gluten free pancake recipe. While I’m not gluten free, I can’t believe how many people are! So having gluten free protein pancakes in my repertoire is really helpful! You are getting additional protein using the almond flour and when combined with the eggs and cottage cheese, you get protein pancakes with no protein powder needed. You are just using all natural protein rich ingredients…I love that.
This is a fast recipe and everything gets blended together to create the pancake batter. Almond flour banana pancakes come together in a flash. Simply add all the ingredients to a blender, hit blend and let it go until the batter is perfectly smooth…about 1 minute.
You are now ready to make the pancakes. Heat a pancake griddle or flat griddle pan over medium-high heat. I just use cooking spray but it you want to indulge, add butter to the pan and let it melt. FYI: You’ve heard the rumors and if you’ve made pancakes, you know it to be true, the first batch, never turns out right. I’ve never figured it out but I have learned to cook just one pancake on the first round. This way, although it isn’t perfect, I haven’t wasted batter AND I have a snack while I cook the rest.
Now that you have finished with that “test” pancake, spray your skillet again. I use these amazing silicon ring molds to make my pancakes. Besides the fact that it ensures that every pancake is the same size and shape, it holds this thin batter in place. Because the batter is thin, it tends to spread out. Using the ring mold contains the batter and works great. No ring molds? No sweat. You’ll just have thinner, rustic pancakes that taste just as good. FYI: Add a 3rd and/or 4th egg to the batter and it gets really thin, and makes the perfect crepe batter…just a bonus tip!!!
I use a quarter cup measuring cup to pour in the batter. Let the pancakes set (you’ll see the edges set up and get slightly browned). This will take about 1 1/2 – 2 minutes. Gently flip them over and let them finish cooking on the second side. That will take another minute or two.
Stack them on a plate and serve. If I’m cooking a lot of pancakes, I will put these on a baking sheet and keep them in a 200 degree F. oven until all my pancakes are finished. This will keep them nice a warm until you are ready to serve. This is a great tip when cooking for larger groups.
I stack these on individual plates and top with sliced bananas, sliced almonds and sugar-free maple syrup. You can toast the almonds for a couple of minutes in a non-stick skillet over medium heat to bring out that nutty taste. Do that before cooking your pancakes.
Yes, of course you can use real maple syrup, honey or agave. They all work. (I know you wanted to ask!!!) Don’t like bananas? Try fresh berries. Of course, you can use other nuts too. I like chopped, toasted pecans with these as well.
Did you like this recipe? Please leave a rating and comment below. How did you top your pancakes? Looking for other pancake recipes? Try some of these:
Kodiak Cakes Apple & Walnut Sheet Pan Pancakes
Almond Flour Pancakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Eggs
- 8 Oz. Fat-free cottage cheese
- ½ Cup Almond flour
- 1 Tsp. Vanilla extract
- ½ Tsp. Baking powder
- 1 Tbsp. Lakanto or Swerve sugar substitute
TO SERVE:
- 1 Sliced banana
- 2 Tsp. Sliced almonds
- Sugar-free maple syrup
Instructions
- In a blender, mix eggs, cottage cheese and vanilla. Add in the almond flour, sugar and baking powder. Blend until smooth.
- Heat a griddle pan with cooking spray over medium-low heat. Drop ¼ cupful of the batter onto the griddle for each pancake, and cook until golden brown. Flip and cook on the other side until brown. About 2-3 minutes per side.
- Serve topped with sliced bananas, sliced almonds and warm syrup. Enjoy!
