Ingredients:

  • 1 cup (225g) full-fat cottage cheese
  • 3 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 tbsp (18g) granulated erythritol
  • 1/2 cup (48g) blanched almond flour
  • 1 tsp (2g) ground Ceylon cinnamon
  • 1 tsp (5g) baking powder
  • 0.125 tsp (0.75g) fine sea salt
  • 1 tsp (5g) butter for greasing

Instructions:

  1. Add the cottage cheese, eggs, vanilla extract, and sweetener to a high-speed blender or food processor. Pulse on high for 20-30 seconds until the mixture is completely smooth and no cheese lumps remain, reaching a thick cream consistency.
  2. Add the almond flour, ground cinnamon, baking powder, and sea salt directly into the blender. Pulse 3-5 times just until incorporated, being careful not to over-blend which can cause the batter to become too thin.
  3. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter. Pour approximately 3 tablespoons of batter per pancake, keeping them small (3-4 inches) for easier flipping. Cook until bubbles form and edges look set, then flip carefully and cook until golden brown on both sides.