- No flour, no grains
- Ready in about 10 minutes
- Crispy edges, creamy center
- High protein and very filling
- Works sweet or savory
Servings & Timing
- Servings: 2–3 (about 8–10 small pancakes)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
Pancake Batter
- 1 cup cottage cheese (low-fat or full-fat)
- 2 large eggs
- 2 tablespoons cornstarch (or oat fiber / protein powder for lower carbs)
- ½ teaspoon baking powder
- Pinch of salt
Optional Flavor Add-Ins
- 1 teaspoon vanilla extract (for sweet version)
- ½ teaspoon cinnamon (sweet)
- OR chopped herbs, black pepper, garlic powder (savory)
For Cooking
- Non-stick spray or 1 teaspoon butter or olive oil
Step-by-Step Instructions
Step 1: Blend the Batter
Add cottage cheese and eggs to a bowl or blender.
Blend or whisk until mostly smooth (a few tiny curds are fine).
Stir in:
- Cornstarch
- Baking powder
- Salt
- Any flavor add-ins you’re using
The batter should be thick but pourable.
Step 2: Heat the Pan
Place a non-stick skillet over medium heat.
Lightly grease with spray, butter, or oil.
Step 3: Cook the Pancakes
Scoop about 2 tablespoons batter per pancake into the pan.
Cook:
- 2–3 minutes per side
- Flip when bubbles appear and edges look set
- Cook until both sides are golden brown
Keep heat moderate — too high will brown before cooking through.
Step 4: Serve Immediately
Stack them up like in the photo and enjoy hot
Serving Ideas
Sweet Version
- Greek yogurt + berries
- Sugar-free syrup or honey
- Peanut butter or almond butter
- Cinnamon + powdered sweetener
Savory Version
- Avocado + eggs
- Smoked salmon
- Cottage cheese or Greek yogurt dip
- Sautéed mushrooms or spinach
Nutrition (Approx. Per Serving)
(Without toppings)
- Calories: ~180–220
- Protein: ~18–22 g
- Carbs: ~6–8 g
- Fat: ~8–10 g
