Keto Pancakes Using Cottage Cheese and Coconut Flour

A cheese filled pancake treat that is keto friendly and adaptable for many occasions and you can add your own ketogenic friendly toppings.

I myself do not go big on Keto friendly sweet treats, but this is a recipe and meal that I find perfect for a Sunday Brunch for example. After an early dog walk it is great to make a stack of these and use some for breakfast throughout the week too.

For the sweetness here I have used coconut flour and a sugar replacement I use called erythritol. Which is carb and sugar free yet looks and tastes like sugar. You can use stevia in moderation too for sure. You may want to not go sweet in there at all it is up to you.

To avoid a coconut taste you can use almond flour for a different hint of flavour but this recipe is more about the cottage cheese too that melts in the pancakes and creates a great fluffy texture.

As you can see my favourite topping is some butter melted on the warm pancakes and some streaky bacon.

Keto Pancakes Using Cottage Cheese and Coconut Flour

Recipe by Paul Steele

5 from 34 votes

A cheese filled pancake treat that is keto friendly and adaptable for many occasions and you can add your own ketogenic friendly toppings

Course: DinnerCuisine: AmericanDifficulty: Easy

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Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

340

kcal

Ingredients

• 4 large eggs

• 230 g Full fat cottage cheese

• 40 g coconut flour

• 1/2 tsp baking powder

• 0-2 tbsp erythritol (depending on how sweet you want)

• extra virgin olive oil

Directions

• Put the eggs, cottage cheese and erythritol into a large bowl.
• Whisk the ingredients together.
• Then put both the coconut flour and baking powder in as well.
• Whisk all together to create the batter, it should be thick.
• Place a frying pan on a low to medium heat and brush/spray a thin layer of the olive oil on to help the non stick.
• Scoop a couple of tablespoons worth of the mixture into the pan to create a mound than use a fish slice or spatula to flatten it gently down and create your circle.
• After 3 to 5 minutes check that the bottom has browned as you want it and very gently flip. These are not as robust as your normal pancakes.
• Do the other side until your desired browning (normally 2 or 3 minutes).
• You can repeat the process one by one to do all, or you can do as many as your frying pan can fit at a time. Use a low oven to keep the first ones warm whilst you do them all.
• Don’t forget your desired topping. Bacon and butter for me.

Per Serving

Per 2 pancakes:

Carbs: 7g

Calories: 150

I am sure you have lots of ideas for toppings. Some keto and low carb friendly and some not as in treacly.

Note: If you want to add a different flavour to your mix too, try adding some vanilla extract.

Enjoy.