Cottage cheese pancakes with almond flour

Ingredients

• 125 gcottage cheese
• 2 mediumeggs
• 65 galmond flour
• 2.5 ml (½ tsp)baking powder
• 2 sachetsvanilla sugar
• to tasteoil

Instructions

1. 1

   Blend the base

   Put the cottage cheese and eggs in a blender.

2. 2

   Add dry ingredients

   Add the almond flour, baking powder and vanilla sugar.

3. 3

   Make the batter

   Blend on high for 1–2 minutes, until the batter is completely smooth and creamy.

4. 4

   Heat the pan

   Warm a non-stick frying pan or pancake pan over medium heat and drizzle it lightly with oil.

5. 5

   Pour the batter

   Pour about a quarter of the batter into the pan for each pancake.

6. 6

   Cook the first side

   Cook for about 2–3 minutes, until bubbles appear on the surface and the edges look set.

7. 7

   Flip and finish

   Turn each pancake over and cook the other side for 1–2 minutes, until golden brown.

8. 8

   Serve warm

   Serve the pancakes warm with your favourite toppings.

What are cottage cheese pancakes?

Cottage cheese pancakes are a small, soft pancake variation popular in American-style home cooking. This version blends the cheese directly into the batter, rather than leaving curds visible.

Smooth batter: blending the cottage cheese and eggs gives the pancakes a creamy texture, while almond flour brings a mild nutty note. Vanilla sugar adds sweetness and aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 22g protein, 14g carbs, 27g fat.

Almond flour and eggs provide much of the protein and fat, while the almond flour and vanilla sugar contribute most of the carbohydrates; cottage cheese adds protein too. Pair a portion with fresh fruit for a more balanced plate, or add yoghurt if you would like extra protein.

Why use almond flour?

Almond flour gives these pancakes a tender, slightly rich texture and pairs naturally with the vanilla. It behaves differently from wheat flour, so the batter is best cooked in modest portions that are easy to turn.

Getting a smooth batter

Blend thoroughly: the full 1–2 minutes helps break down the cottage cheese and distribute the almond flour and raising agent evenly. Scrape down the blender if flour sticks to the sides, then blend until no obvious lumps remain.

Cooking without breaking

Steady heat: use medium heat and lightly oil the pan before adding the batter. Too much heat can brown the outside before the middle has set.

Small rounds: pour about a quarter of the batter for each pancake, as directed. Wait for surface bubbles and firm-looking edges before turning; these are the recipe’s cues that the first side is ready.

Timing and texture

The pancakes take about 2–3 minutes on the first side and 1–2 minutes after flipping. The finished surfaces should be golden brown, with the edges set and the centre tender rather than runny.

What to serve with them

Serve them straight from the pan while warm, with toppings you enjoy. Fresh berries or sliced fruit bring a fresh contrast, while yoghurt or a little extra cottage cheese makes the plate more filling.

Recipe notes & tips

• Blend until the cottage cheese is fully incorporated for an even texture.
• Use a non-stick pan and only a light drizzle of oil.
• Keep each pancake to about a quarter of the batter so it is easier to flip.
• Wait for bubbles and set-looking edges before turning the pancake.
• Cook over medium heat so the centres have time to set without the surfaces browning too quickly.

Variations

• Add cinnamon: blend a little cinnamon into the batter for a warm spice note.
• Top with berries: add fresh berries just before serving for a bright, fruity contrast.
• Add lemon zest: mix finely grated zest into the batter for a citrus aroma.
• Serve with yoghurt: spoon yoghurt alongside the warm pancakes for a cool, creamy topping.

Common mistakes to avoid

• Turning too soon: the pancake may tear; wait until bubbles appear and the edges look set.
• Using high heat: the outside can brown before the centre cooks; keep the pan at medium heat.
• Making oversized pancakes: they are harder to flip; use about a quarter of the batter per pancake.
• Skipping the blend: cottage cheese lumps can remain; blend on high for the full 1–2 minutes.

How to store

Refrigerate leftover pancakes in a covered container and eat within 2 days. Reheat gently in a non-stick pan over low heat or in the microwave until warm.

Frequently asked questions