Ingredients
1 cup cottage cheese (1% small curd, organic)
3 large eggs (organic)
1 cup almond flour (Almond+ Nut flour by Nature Eats recommended for fluffiness)
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking powder
1 tbsp monk fruit sweetener (or preferred sweetener)
Instructions
- In a small blender, add the cottage cheese and blend until smooth and creamy. Set aside.
- In a mixing bowl, whisk together the almond flour, baking powder, salt, and monk fruit.
- Add the eggs, blended cottage cheese, and vanilla extract to the dry ingredients. Whisk until just combined. Be careful not to overmix!
- Preheat a large griddle or skillet over medium heat, and add a little butter or oil.
- Form 4 large, thick hot cakes and cook for about 3 minutes on each side, or until golden and cooked through. Make sure not to flip them too soon.
- Top with maple syrup, fresh berries, or your favorite topping and enjoy!
Notes
- Storage: Store leftover hot cakes in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave for about 20-30 seconds or in a skillet for a minute on each side.
- Sweetened with honey or agave: If you prefer a more natural sweetener, substitute monk fruit with honey or agave.
- To make it dairy-free, use plant-based cottage cheese and dairy-free eggs.
- Feel free to add fresh berries, chopped nuts, or a sprinkle of cinnamon to the batter for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg
