Cottage Cheese Hot Cakes

Why You’ll Love This Recipe

I love this recipe because it combines the richness of cottage cheese with the fluffiness of pancakes, creating a perfect balance of taste and texture. These hot cakes are not only delicious but also packed with protein, making them a filling breakfast that will keep you energized for hours. Plus, they’re gluten-free and low in calories, so you can enjoy a satisfying treat without the guilt. The best part? The fluffiness is INSANE! Who doesn’t love a soft, melt-in-your-mouth pancake?

Ingredients

1 cup cottage cheese (1% small curd, organic)

3 large eggs (organic)

1 cup almond flour (I recommend Almond+ Nut flour by Nature Eats for extra fluffiness)

1 teaspoon vanilla extract

1/8 teaspoon salt

1 teaspoon baking powder

1 tablespoon monk fruit sweetener (or your preferred sweetener)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Blend the Cottage Cheese: In a small blender (like a Nutribullet), add the cottage cheese and blend until smooth and creamy. Set aside.

Mix the Dry Ingredients: In a mixing bowl, whisk together the almond flour, baking powder, salt, and monk fruit sweetener.

Combine the Wet Ingredients: Add the eggs, blended cottage cheese, and vanilla extract to the dry ingredients. Whisk until just combined—be careful not to overmix!

Preheat the Griddle/Skillet: Preheat a large griddle or skillet over medium heat. Add a little butter or oil to coat the surface.

Cook the Hot Cakes: Form four large, thick hot cakes using the batter. Cook for about 3 minutes on each side, or until golden brown and cooked through. Be sure not to flip too soon!

Serve and Enjoy: Top with maple syrup or your favorite toppings and enjoy your fluffy cottage cheese hot cakes!

Servings and Timing

Servings: 2

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Variations

Add-ins: Feel free to add fresh berries, chocolate chips, or nuts into the batter for extra flavor and texture.

Toppings: Top these hot cakes with maple syrup, fresh fruit, whipped cream, or a dollop of Greek yogurt for added creaminess.

Sweetener Swap: If you prefer another sweetener, you can substitute monk fruit with stevia, erythritol, or honey.

Storage/Reheating

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 20-30 seconds or warm them in a skillet over low heat.

Nutrition

Calories: 385 kcal

Protein: 27g

Carbs: 29.5g

Fat: 14.4g

Fiber: 5.7g

Sugar: 2.7g

FAQs

1. Can I make these hot cakes ahead of time?

Yes! These hot cakes can be made ahead of time and stored in the fridge. You can reheat them in the microwave or on a griddle.

2. Can I substitute the almond flour with another type of flour?

Yes, you can use other gluten-free flours like coconut flour or oat flour, though the texture may vary slightly. Almond flour is key for making the hot cakes extra fluffy.

3. Can I use a different sweetener besides monk fruit?

Absolutely! You can use stevia, erythritol, honey, or any other sweetener you prefer.

4. Are these hot cakes dairy-free?

No, these hot cakes contain cottage cheese, which is dairy-based. You can experiment with dairy-free alternatives, but I recommend sticking to cottage cheese for the fluffiest result.

5. Can I freeze these hot cakes?

Yes, you can freeze the hot cakes for up to 3 months. Simply place a piece of parchment paper between the layers to prevent sticking. Reheat in the microwave or toaster for a quick breakfast.

Conclusion

These Cottage Cheese Hot Cakes are the ultimate breakfast treat—fluffy, protein-packed, and guilt-free. They’re quick and easy to make, versatile enough for different toppings or add-ins, and perfect for a healthy start to your day. Whether you make them for yourself or share them with family, they’re sure to be a hit! Enjoy the perfect balance of flavor and fluffiness with every bite

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