🥞 Flourless Low-Carb Pancakes

Ingredients

• 2 large eggs
• ½ cup cottage cheese
• 2 tablespoons almond butter or peanut butter
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• Pinch of salt
• 1–2 teaspoons low-carb sweetener, optional
• Butter or coconut oil, for cooking

Instructions

1. Blend the batter: Add the eggs, cottage cheese, almond butter, baking powder, vanilla, cinnamon, salt, and sweetener to a blender. Blend until smooth and creamy.
2. Rest the batter: Let the mixture sit for about 2–3 minutes so it thickens slightly.
3. Heat the pan: Place a nonstick skillet over medium-low heat and lightly grease it with butter or coconut oil.
4. Cook the pancakes: Pour about 2 tablespoons of batter into the pan for each pancake. Cook for 2–3 minutes, until bubbles appear and the edges look set.
5. Flip: Carefully flip and cook for another 1–2 minutes, until golden and cooked through.
6. Serve: Serve warm with fresh berries, sugar-free syrup, Greek yogurt, or a small amount of nut butter.

Yield: 8–10 small pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: About 15 minutes

Low-Carb Tips

• Use an unsweetened nut butter.
• Choose a zero- or low-carb sweetener if desired.
• For a lower-carb topping, use a few berries and unsweetened Greek yogurt.
• Because cottage cheese and nut butter contain some carbohydrates, check your specific brands’ nutrition labels if you’re closely tracking carbs