Instructions
- Combine cottage cheese, eggs, almond flour, vanilla extract, baking powder, and salt in a blender or food processor. Blend until completely smooth.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.
- Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Repeat with remaining batter.
- Serve warm with your favorite toppings! Fresh berries, sugar-free syrup, or a dollop of Greek yogurt are all delicious options.
Keto & Low-Carb Variations
- Lower Carb Option: Substitute coconut flour for almond flour.
- Reduce Sugar: Use a sugar substitute like stevia or erythritol instead of vanilla extract (or in addition to it).
- Keto-Friendly Toppings: Opt for sugar-free syrup or whipped cream.
Tips for Pancake Perfection
- Blend it well: A smooth batter ensures fluffy pancakes.
- Don’t overcrowd: Cook pancakes in batches for even cooking.
- Adjust the heat: Medium heat prevents burning.
- Get creative with toppings!: Chocolate chips, cinnamon, or sliced bananas are great additions.
Frequently Asked Questions
Are these pancakes gluten-free?
Yes! They’re naturally gluten-free.
Can I use regular flour?
Yes, but it will significantly increase the carb count.
Can I freeze leftovers?
Absolutely! Freeze in a freezer-safe bag or container for later enjoyment. Reheat in the toaster or microwave.