Served as a simple yet flavorful breakfast or paired with a tasty salad or main dish to make a complete meal, keto cottage cheese pancakes are a preferred food of low-carb eaters, and even vegetarians and vegans.

Packed with whole milk cottage cheese, coconut flour, eggs, vanilla extract, stevia glycerite and baking soda, these pancakes not only keeps the low-carb diet on track but also tastes good to satisfy the appetite of eaters.

To serve them right at your dining table, you only need to follow our simple recipe for keto cottage pancakes. Also, it just takes you half an hour to complete, so worth trying, right?

Keto Cottage Cheese Pancake

Recipe by adminCourse: Breakfast, SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

291

kcal

Ingredients

1 cup whole milk cottage cheese
4 large eggs
6 tbsp coconut flour
1 tbsp vanilla extract
1/2 tsp stevia glycerite
1/2 tsp baking soda
Cooking spray

Directions

Preheat the oven to warm (150-170 degrees F). Line a large baking sheet with parchment paper.
In a large bowl, whisk eggs, cottage cheese, vanilla extract, and stevia. Add in coconut flour and the baking soda and whisk to combine.
Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.
Using a 2-tablespoon scoop, transfer four mounds of the batter into the skillet. Gently flatten the tops with a spatula.
Cook the pancakes 3-4 minutes, until bottoms are golden brown and set.
Carefully flip the pancakes; continue to cook 2-3 more minutes, until golden and set.
Transfer cooked pancakes to prepared baking sheet and keep in the warm oven while you cook more batches.

Notes

For the leftover, you may store them in an airtight container and keep in the refrigerator. Make sure that you eat them within 3-4 days, and reheat in the microwave before serving.

FAQ

Are these keto cottage cheese pancakes suitable for a ketogenic diet?
Yes. These pancakes are made with coconut flour, eggs, and whole milk cottage cheese, keeping the carbohydrate content low while providing protein and healthy fats suitable for a keto lifestyle.

Are these pancakes vegetarian or vegan?
They are vegetarian but not vegan. The recipe contains eggs and dairy (cottage cheese), which makes it unsuitable for a vegan diet.

Can I substitute coconut flour with another flour?
Coconut flour is recommended because it is low in carbs and highly absorbent. Substituting it with almond flour or other flours will change the texture and may require adjusting liquid ingredients.

Do I need to blend the cottage cheese before using it?
Blending is optional. Whisking works well for a slightly textured pancake, but blending the batter will produce a smoother, more uniform pancake consistency.

Can I use a different sweetener instead of stevia glycerite?
Yes. You can use powdered erythritol, monk fruit sweetener, or another keto-approved sweetener. Adjust the quantity to taste, as sweetness levels vary.

Why are the pancakes cooked on medium-low heat?
Cooking on medium-low heat ensures the pancakes cook through evenly without burning. Coconut flour pancakes can brown quickly on higher heat while remaining undercooked inside.

Can these pancakes be made ahead of time?
Yes. You can prepare them in advance and store them in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Can these pancakes be frozen?
Yes. Allow the pancakes to cool completely, then freeze them in a single layer before transferring to a freezer-safe container. They can be frozen for up to one month.

What toppings are keto-friendly for these pancakes?
Keto-friendly toppings include butter, sugar-free syrup, fresh berries in moderation, whipped cream without sugar, or a savory topping like avocado or sour cream.

Can these pancakes be served as more than just breakfast?
Yes. These pancakes also work well as a side dish or light meal when paired with a salad, sautéed vegetables, or a keto-friendly main course.

Keto Cottage Cheese Pancake