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

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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