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The Boat Shed Kitchen

Cheese Pancakes

These cheese pancakes are light, protein-rich, and slightly sweet with a subtle tang from cottage cheese. They’re gluten-free, low-carb, and great for a quick breakfast or brunch treat!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

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 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 tbsp monk fruit

Method
 

  1. Blend cottage cheese until smooth and creamy. Set aside.
  2. In a bowl, whisk together almond flour, baking powder, salt, and monk fruit.
  3. Add eggs, blended cottage cheese, and vanilla extract. Whisk just until combined.
  4. Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Form 4 large pancakes. Cook for about 3 minutes on each side until golden.
  6. See full steps with tips & photos → https://theboatshedcafe.com/cheese-pancakes/

Notes

• These pancakes are naturally gluten-free and low-carb.
• You can substitute monk fruit with honey, maple syrup, or stevia if preferred.
• For extra flavor, add a pinch of cinnamon or a handful of blueberries to the batter.