Creamy Cottage Cheese Coconut Pancakes Recipe

Introduction

These Creamy Cottage Cheese Coconut Pancakes offer a deliciously moist and fluffy breakfast option with a subtle coconut flavor. Perfect for those looking to enjoy a protein-packed meal that’s both satisfying and gluten-free.

Ingredients

• 1 cup Cottage Cheese
• 4 Eggs
• 1/2 cup Coconut Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract
• 2 tablespoons Coconut Oil

Instructions

1. Step 1: Pour the cottage cheese and eggs into a blender.
2. Step 2: Blend the ingredients together until thoroughly mixed.
3. Step 3: Pour the blended mixture into a bowl. Add the coconut flour, salt, baking soda, and vanilla extract. Stir well and let the batter sit for 5 minutes to thicken.
4. Step 4: Heat the coconut oil in a frying pan over low heat. Scoop about 1/4 cup of batter and pour it onto the pan.
5. Step 5: Cook the pancake for about 3 minutes on one side, then flip and cook for an additional 2 minutes.
6. Step 6: Serve warm with fresh berries or sugar-free syrup. Enjoy!

Tips & Variations

• For extra fluffiness, separate the egg whites and beat them before gently folding into the batter.
• You can substitute coconut oil with butter or avocado oil for a different flavor.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
• Use Greek yogurt instead of cottage cheese for a tangier taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

This recipe relies on cottage cheese for creaminess and protein, but you can try replacing it with a plant-based yogurt or silken tofu to keep it dairy-free, though the texture and flavor will vary.

Is coconut flour interchangeable with other flours?

Coconut flour absorbs more liquid than most flours, so direct substitutions aren’t recommended. If using another flour, adjust the amount and liquids accordingly for the best results.

Creamy Cottage Cheese Coconut Pancakes Recipe

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★★★★★

4.8 from 606 reviews

• Author: Ethan
• Total Time: 20 minutes
• Yield: 8 pancakes (serves 2-3) 1x
• Diet: Gluten Free

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Description

Delight in these creamy and fluffy cottage cheese coconut pancakes made with wholesome ingredients like cottage cheese, coconut flour, and eggs. Perfect for a low-carb breakfast, these pancakes are lightly sweetened with vanilla and cooked in coconut oil for a subtle tropical flavor. They’re easy to make, gluten-free, and served best with fresh berries or sugar-free syrup for a nutritious start to your day.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Cottage Cheese
• 4 Eggs
• 1/2 cup Coconut Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract
• 2 tablespoons Coconut Oil

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Instructions

1. Blend Cottage Cheese and Eggs: Pour 1 cup of cottage cheese and 4 eggs into a blender. Blend together until the mixture is smooth and thoroughly combined.
2. Mix Dry Ingredients: Transfer the blended mixture into a mixing bowl. Add 1/2 cup of coconut flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1 teaspoon vanilla extract. Stir the batter well until evenly mixed, then let it sit for 5 minutes to thicken.
3. Prepare the Pan: Place 2 tablespoons of coconut oil in a frying pan and heat it over low heat until the oil is melted and the pan is warm.
4. Cook the Pancakes: Scoop 1/4 cup portions of the batter onto the pan. Cook the pancakes for about 3 minutes on one side until bubbles form and the edges set, then flip and cook for an additional 2 minutes on the other side until golden brown.
5. Serve and Enjoy: Remove the cooked pancakes from the pan and serve warm with fresh berries or your favorite sugar-free syrup for a tasty and healthy breakfast treat.

Notes

• The batter thickens as it rests; do not add extra liquid. Coconut flour absorbs moisture.
• Use low heat when cooking to avoid burning the pancakes before they are cooked through.
• Can be made dairy-free by substituting the cottage cheese with a plant-based alternative.
• Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: cottage cheese pancakes, coconut flour pancakes, low carb pancakes, gluten free breakfast, creamy pancakes, healthy pancakes