Ingredients
Batter:
2 large eggs
½ cup cottage cheese or thick Greek yogurt
1 scoop vanilla protein powder
2 Tbsp almond flour
1 tsp baking powder
1–2 tsp sugar-free sweetener (optional)
½ tsp vanilla extract
Pinch of salt
1–2 Tbsp unsweetened almond milk, only if needed
Instructions
1
Blend the batter. Add eggs, cottage cheese or yogurt, protein powder, almond flour, baking powder, sweetener, vanilla, and salt to a blender. Blend until smooth. Add a splash of milk only if the batter is too thick to pour.
2
Rest. Let the batter sit 1–2 minutes so it thickens slightly.
3
Heat the pan. Warm a nonstick skillet over medium-low heat and lightly grease it.
4
Cook. Pour small pancakes (about 3–4 inches). Cook 1–2 minutes until bubbles form and the edges look set. Flip and cook 1 more minute until golden.
5
Serve. Stack and top with sugar-free syrup and optional berries. This recipe makes about 6–8 small pancakes, or 2 servings.
Notes & Tips
Keep the heat at medium-low so the pancakes stay fluffy instead of dry.
Smaller pancakes flip more easily and cook more evenly.
If the first pancake browns too fast, lower the heat.
Don’t press them down with the spatula.
These reheat well in a toaster or air fryer.
Variations & serving ideas
Butter or oil spray for the pan
Sugar-free syrup
Optional: berries or a dusting of cinnamon
No cottage cheese: Use thick Greek yogurt.
Higher protein: Add an extra half scoop of protein powder and a splash more milk.
Dairy-free: Use coconut yogurt and a plant protein powder.
Cinnamon roll: Add cinnamon to the batter and swirl with a little sugar-free syrup.
Blueberry: Drop a few blueberries onto each pancake right after pouring the batter.
Chocolate chip: Add sugar-free chocolate chips to the batter.
Lemon ricotta: Swap cottage cheese for ricotta and add lemon zest.
Storage
Refrigerator: Up to 3 days (Store in an airtight container)
Freezer: Up to 2 months (Freeze with parchment between pancakes)
Reheat: Toaster or air fryer (Keeps them fluffier than the microwave)
