These cottage cheese hot cakes are a protein-packed, low-carb breakfast that tastes indulgent while staying light and fluffy. Thanks to almond flour and creamy blended cottage cheese, they’re gluten-free, satisfying, and incredibly fluffy—the kind of breakfast that feels like a treat without any guilt.
Why You’ll Love This Recipe
I love how quick and easy these hot cakes are to make, yet they come out with such an amazing texture every time. They’re naturally gluten-free and loaded with protein, which keeps me full for hours. The almond flour adds a delicate nuttiness, and the cottage cheese brings a soft, creamy richness that makes these hot cakes unique.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cottage cheese (1% small curd, organic)
- 3 eggs (large, organic)
- 1 cup almond flour (I use Almond+ Nut flour by Nature Eats)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon monk fruit sweetener
directions
- In a small blender, I blend the cottage cheese until smooth and creamy, then set it aside.
- In a mixing bowl, I whisk together the almond flour, baking powder, salt, and monk fruit.
- I add the eggs, blended cottage cheese, and vanilla extract, whisking just until combined—never overmixing to keep them fluffy.
- I preheat a large skillet or griddle over medium heat and grease it lightly with butter or oil.
- I form four large, thick hot cakes and cook them for about 3 minutes per side, or until golden and cooked through. I make sure not to flip them too early to maintain their shape.
- I serve them warm, topped with maple syrup or any topping I like.
Servings and timing
This recipe makes 2 servings. Prep time is 5 minutes, cook time is 6 minutes, and the total time is just 11 minutes.
Variations
When I want to change things up, I sometimes add a dash of cinnamon or nutmeg for a warm, spiced flavor. If I’m craving more texture, I fold in a few blueberries or chopped nuts. For a dairy-free version, I’ve used blended silken tofu instead of cottage cheese with good results.
storage/reheating
I store leftover hot cakes in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use a skillet over low heat or the microwave for about 20–30 seconds until warm. They freeze well too—I just separate them with parchment and store them in a zip-top bag.
FAQs
Can I use full-fat cottage cheese?
Yes, I’ve used both low-fat and full-fat versions. Full-fat adds a bit more richness and works beautifully.
Is almond flour the same as almond meal?
No, almond flour is more finely ground and gives a fluffier texture. I stick with almond flour for this recipe.
Can I substitute the monk fruit sweetener?
Yes, I’ve used stevia or a small amount of maple syrup. Just keep the texture in mind if using liquid sweeteners.
Are these hot cakes freezer-friendly?
Definitely. I freeze them in layers separated by parchment and reheat as needed.
What’s the best topping for these?
I love classic maple syrup, but fresh berries, nut butter, or even Greek yogurt make great toppings too.
Can I make the batter ahead of time?
I prefer to make it fresh, but I’ve made the batter the night before and stored it covered in the fridge—it still cooks up nicely the next morning.
Do I need to use a blender for the cottage cheese?
I do because it smooths out the texture and makes the pancakes fluffier, but it’s not strictly necessary if the curds are small.
Can I cook them in the oven?
These are best on a skillet, but I’ve tried baking them at 350°F for 10–12 minutes in silicone molds with decent results.
Are these keto-friendly?
Yes, they are low in carbs and high in protein, making them a good option for keto or low-carb diets.
Can I double the recipe?
Absolutely. I’ve doubled or even tripled the batch with no issues. Just make sure to cook in batches if needed.
Conclusion
These cottage cheese hot cakes have become a staple in my breakfast rotation. They’re quick, healthy, and packed with protein, but they feel like a cozy indulgence. Whether I’m eating clean or just craving something fluffy and satisfying, these always hit the spot.
Print
Cottage Cheese Hot Cakes
- Total Time: 11 minutes
- Yield: 2 servings
Description
Fluffy, protein-packed hot cakes made with creamy cottage cheese and almond flour—perfect for a gluten-free, low-carb breakfast that tastes indulgent but feels light.
Ingredients
1 cup cottage cheese (1% small curd, organic)
3 large eggs (organic)
1 cup almond flour (preferably Almond+ Nut Flour by Nature Eats)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon baking powder
1 tablespoon monk fruit sweetener
Instructions
In a small blender, blend the cottage cheese until smooth and creamy. Set aside.
In a mixing bowl, whisk together almond flour, baking powder, salt, and monk fruit.
Add the eggs, blended cottage cheese, and vanilla extract. Whisk gently until just combined—do not overmix.
Preheat a large griddle or skillet over medium heat and grease with butter or oil.
Form 4 large, thick hot cakes and cook for about 3 minutes on each side, until golden and cooked through. Avoid flipping too early.
Serve warm with maple syrup or your favorite toppings.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
