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Low-Carb Protein Pancakes: Fluffy & Quick Breakfast

Low-Carb Protein Pancakes: Fluffy & Quick Breakfast

Indulge in the sumptuous, guilt-free pleasure of our Almond Joy Keto Pancakes. Crafted with wholesome almond flour and creamy cottage cheese, these golden brown beauties offer a symphony of textures, from their buttery, crisp edges to their tender, airy centers. Perfectly balanced with a hint of vanilla and a natural sweetener, they deliver all the joy of a traditional pancake without the carb overload. This delightful morning treat will keep your macros in check while satisfying those breakfast cravings. Whisk, pour, flip, and savor every bite as you embark on a low-carb journey to pancake paradise!

Course: BreakfastCuisine: AmericanDifficulty: Easy
5.0 from 1 vote
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

138

kcal
Serving size

1

pancake
Cook Mode

Keep the screen of your device on

Ingredients

Equipment

Directions

  • Gather all ingredients and measure them as listed.
  • Place the cottage cheese, melted butter, and eggs in the food processor and blend until you achieve a smooth consistency.Golden melted butter flows into a food processor, joining white cottage cheese and forming the rich, wet base for a keto pancake mix.
  • Add the almond flour, sweetener, vanilla extract, and baking powder to the mixture in the food processor.A stream of dark vanilla extract pours into a food processor containing fine almond flour, adding a rich aroma to the pancake batter ingredients.A white powdery sweetener showers down into the food processor, blending with the almond flour to sweeten the keto pancake batter.
  • Blend all the ingredients until the batter is fully mixed and has a uniform texture.
  • Heat a non-stick frying pan over medium-low heat and lightly coat with oil or non-stick spray.
  • Once the pan is hot, use a ladle or cup to pour the batter, forming pancakes of your desired size.
  • Cook the pancakes for about 2-3 minutes on one side or until you see bubbles forming on the surface and the edges look set.
  • Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.A pancake is mid-flip in a white non-stick pan, showing a perfectly browned underside, indicating a deliciously cooked pancake.
  • Remove the pancakes from the pan and serve hot.A neatly stacked trio of keto pancakes sits on a plate, displaying the tempting, crispy edges and fluffy texture.Thick, amber-colored syrup cascades over a stack of keto pancakes, with a pat of butter melting under the warm drizzle.

Notes

  • Serving Suggestions
    Serve these fluffy pancakes with a dollop of sugar-free whipped cream, a drizzle of keto-friendly maple syrup, or a side of crispy bacon for a satisfying, low-carb breakfast feast. For a refreshing twist, top with a handful of fresh berries or a light sprinkle of keto-friendly powdered sweetener.
  • Notes
    – If you prefer a thinner pancake, add a tablespoon of almond milk to the batter to reach the desired consistency.
    – For those sensitive to dairy, replace cottage cheese with a dairy-free yogurt alternative, but this may change the nutritional profile.
    – Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or a pan for a quick breakfast.
  • Tips
    – Ensure your frying pan is at the right temperature before adding the batter to prevent the pancakes from burning or being undercooked.
    – If the batter sticks to the pan, add a bit more oil, or use a paper towel to carefully spread the oil evenly across the pan’s surface.
    – Using a blender for the batter helps in creating a smooth consistency, but you can also mix by hand for a more textured pancake.
  • Variations/Modifications
    – Add a scoop of your favorite keto-friendly protein powder to the batter for an extra protein boost.
    – For a savory twist, mix in finely chopped herbs like chives or dill, and omit the sweetener and vanilla extract.
    – To make a chocolate version, add 1-2 tablespoons of cocoa powder and a few extra drops of sweetener to the batter.
  • Prep Ahead
    – The pancake batter can be made ahead of time and stored in the refrigerator overnight for a quick morning cook-up.
    – You can also cook the pancakes in advance and freeze them between sheets of parchment paper. Reheat in a toaster or oven for a speedy breakfast.

Nutrition Facts

  • Calories: 138kcal
  • Carbohydrates: 2.5g
  • Protein: 7.3g
  • Fat: 11.5g
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