Description
These pancakes are light, tender, and full of protein thanks to the cottage cheese and egg. The almond flour adds a little nutty richness, and the pancake mix helps hold everything together for that classic pancake feel.
Ingredients
½ cup cottage cheese (full fat or low fat)
2 large eggs
2 tablespoons almond flour
¼ cup pancake mix (like Kodiak Cakes, Birch Benders, or your fave)
1/2 cup of frozen or fresh blueberries
½ teaspoon vanilla extract (optional)
Instructions
Blend it up: In a blender or bowl, mix together cottage cheese, eggs, almond flour, pancake mix, and any optional flavorings. Blend until smooth (or just whisk well if you like some texture from the cottage cheese).Then fold in blueberries.
Preheat your griddle or skillet over medium heat and add a little butter or oil.
Cook the pancakes: Pour 2–3 tablespoons of batter per pancake. Cook for 2–3 minutes on the first side, until bubbles form and the edges look set. Flip and cook another 1–2 minutes.
Notes
- For extra sweetness without sugar, add a few drops of stevia or monk fruit.
- Use a nonstick skillet or griddle for best results
- These cook best on medium-low heat—they can brown quickly due to the cottage cheese.
Nutrition
- Serving Size: 1