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Low Carb pancakes on a white plate. Berries and whipped cream on top
Print Recipe

SOFT FLUFFY Low Carb Pancakes

These fluffy low carb pancakes are going to be your new go to for breakfast! They're easy to whip up and they're full of more protein and fiber than regular pancakes. Perfect for my PCOS girlies!
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: cottage cheese pancakes, healthy breakfast, low carb pancakes, no protein powder, pcos breakfast, protein pancakes
Servings: 14
Calories: 85kcal

Equipment

  • Large Bowl
  • Small Bowl
  • Whisk
  • Rubber Spatula
  • Cookie Scoop
  • Non Stick Pan or Griddle
  • Spatula

Ingredients

  • 3/4 C Almond Flour (75g)
  • 3/4 C All Purpose Flour (90g)
  • 3 1/2 Tbsp Granulated Monk Fruit (53g)
  • 1 tsp Baking Powder (4g)
  • 1/2 tsp Kosher Salt (3g)
  • 1/4 tsp Baking Soda (1g)
  • 1 Cup Cottage Cheese (220g)
  • 3 1/2 Tbsp Greek Yogurt (53g)
  • 2 Eggs
  • 2 tsp Vanilla Extract

Instructions

  • Add cottage cheese to food processor and blend smooth. Place back in the fridge until ready to use
  • Add dry ingredients to a small bowl. Whisk until fully combined. Set aside
  • In a larger bowl add the cottage cheese, Greek yogurt, eggs, and vanilla. Whisk to combine
  • Add the dry ingredients to the wet, and fold with a rubber spatula until just combined. Be careful not to overmix.
  • Rest batter for 10 minutes
  • Lightly grease a pan and cook pancakes over medium low heat
  • Don't wait until you see bubbles to flip. Pancakes are ready to flip when bottom is golden brown and the batter doesn't spatter when flipped.
  • Cook on second side for 1-2 minutes. You can check if the pancakes are fully cooked by gently pressing your finger on top. If it leave a dent let them cook a little longer.
  • Enjoy pancakes with your favorite toppings. Happy Cookin Sweeties!

Notes

NUTRITION: Cals 85 per pancake |Protein 5.7g| Net Carbs 5.7g | Fiber .7g