Description
Delicious and fluffy Cottage Cheese Hot Cakes made with almond flour and sweetened naturally with monk fruit. These low-carb, protein-packed pancakes are quick to prepare and perfect for a healthy breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tbsp monk fruit sweetener
Wet Ingredients
- 1 cup cottage cheese
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Blend Cottage Cheese: In a small blender such as a Nutribullet, add the cottage cheese and blend until smooth and creamy. Set aside to use in the batter later.
- Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, baking powder, salt, and monk fruit sweetener until evenly combined.
- Combine Wet and Dry: Add the eggs, blended cottage cheese, and vanilla extract to the dry ingredients. Whisk gently until just combined—avoid overmixing to keep the batter light.
- Preheat Skillet: Place a large griddle or skillet over medium heat and add a small amount of butter or oil to coat the surface.
- Cook Hot Cakes: Form the batter into 4 large, thick pancakes on the skillet. Cook for about 3 minutes on each side, or until golden brown and cooked through. Be careful not to flip too early to ensure even cooking.
- Serve and Enjoy: Serve hot cakes topped with maple syrup or your favorite toppings and enjoy immediately.
Notes
- Do not overmix the batter to maintain fluffy hot cakes.
- Use a non-stick skillet or griddle for best results to prevent sticking.
- Adjust cooking time slightly depending on skillet heat and thickness of pancakes.
- Feel free to customize toppings such as fresh fruit, nuts, or sugar-free syrups.
- For a dairy-free version, substitute cottage cheese with a plant-based alternative.
