MACRO-VERIFIED 27G PROTEIN

COTTAGE CHEESE ALMOND FLOUR PANCAKES
(MACRO-VERIFIED)

Protein

27G

Calories

310

Prep Time

Bake Time

15M

Yield

These cottage cheese almond flour pancakes are naturally gluten-free and packed with 27g of protein per serving. By swapping traditional flour for finely ground almond flour, you get thick, fluffy pancakes with a subtle nutty flavor and a tender crumb. The cottage cheese adds incredible moisture and protein, while the almond flour keeps everything grain-free and low-carb. Ready in just 20 minutes, these are perfect for anyone following a gluten-free or keto-friendly lifestyle without sacrificing taste. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

9 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

310

% Daily Value*

Total Fat 18g

23%

Total Carbohydrate 9g

Dietary Fiber 3g

11%

Total Sugars 3g

Protein 27g

54%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Add cottage cheese, eggs, and vanilla extract to a blender. Blend on high for 30 seconds until completely smooth.

Add almond flour, baking powder, cinnamon, and salt. Pulse 3-4 times until just combined. Don't over-blend or the almond flour will release too much oil.

Let the batter rest for 2 minutes while you heat a non-stick pan over medium heat. Lightly grease with butter or cooking spray.

Pour about 60ml of batter per pancake. Cook for 2-3 minutes until edges are set and small bubbles form on the surface.

Carefully flip and cook for another 1-2 minutes until golden brown on both sides.

Serve warm topped with fresh berries, a drizzle of sugar-free syrup, or a dollop of Greek yogurt.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount