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Flourless Cottage Cheese Pancakes – A Healthy & Delicious Breakfast Alternative

These Flourless Cottage Cheese Pancakes are the perfect high-protein, low-carb breakfast option for anyone looking for a quick, nutritious, and delicious start to the day. Made with simple, wholesome ingredients, these pancakes are light, fluffy, and naturally gluten-free. Topped with a homemade berry sauce, they bring just the right amount of sweetness without added sugar. Best of all, they take just 3 minutes to prepare, making them an excellent choice for busy mornings!
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 3 pancakes
Course: Breakfast
Cuisine: Healthy
Ingredients Method Notes

Ingredients
  

For the Pancakes:
  • Cottage cheese: 150 g
  • Coconut flour: 25 g
  • Egg: 1 pc
  • Baking soda: 1/3 teaspoon
For the Berry Sauce:
  • Frozen berries: 2 cups
  • Lemon juice: 1 tablespoon
  • Sweetener to taste e.g., 1 tablespoon stevia

Method
 

  1. Make the Pancake Batter: In a bowl, mix the cottage cheese, coconut flour, egg, and baking soda until smooth. The batter will be slightly thick.
  2. Cook the Pancakes: Heat a non-stick pan over medium heat. Pour small portions of batter onto the pan and cook for 1–2 minutes per side, or until golden brown. Flip carefully and cook the other side.
  3. Prepare the Berry Sauce: In a small saucepan, heat the frozen berries and lemon juice over medium heat. Stir occasionally until the berries break down and form a sauce. Add sweetener to taste.
  4. Serve & Enjoy: Stack the pancakes, drizzle with the berry sauce, and enjoy a delicious, healthy breakfast!

Notes

  • For extra fluffiness, separate the egg white, beat it until soft peaks form, and fold it into the batter before cooking.
  • If the batter is too thick, add a splash of milk (dairy or plant-based) to adjust the consistency.
  • Customize the sweetness by adding a dash of vanilla extract or cinnamon to the batter.
  • Storage Tip: These pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Simply reheat before serving.
  • Nut-Free Option: Swap coconut flour with oat flour for a slightly different texture while keeping it gluten-free.