These carnivore cottage cheese pancakes are a simple, protein-packed breakfast made with minimal ingredients. They’re soft on the inside, lightly golden on the outside, and naturally filling without using flour or grains. The batter comes together quickly in a blender or bowl and cooks in minutes, making this an easy option for busy mornings, brunch, or a savory high-protein meal any time of day.
Ingredients
- 100 g cottage cheese (about 1/2 cup)
- 3 large eggs
- 2 scoops protein powder (unflavored or vanilla)
- 1 teaspoon baking powder
- 1 tablespoon butter, for cooking
Instructions
- Add the cottage cheese, eggs, protein powder, and baking powder to a blender and blend until smooth.
- If blending isn’t available, whisk everything together in a bowl until fully combined.
- Heat a non-stick skillet over medium-high heat and melt the butter.
- Spoon small portions of batter into the pan and gently spread into pancake shapes.
- Cook until the edges begin to set and bubbles appear on the surface.
- Flip carefully and cook the other side until lightly golden.
- Repeat with the remaining batter, adding more butter if needed.
- Serve warm once all pancakes are cooked.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6–8 pancakes
- Cuisine: American
- Course: Breakfast
Tips & Variations
- Drain excess liquid from cottage cheese if it’s very watery
- Keep pancakes small for easier flipping
- Use unflavored protein powder for a neutral taste
- Vanilla protein powder adds mild sweetness
- Cook over medium heat to avoid burning
Approximate Nutrition (per serving)
- Calories: ~310
- Protein: ~28 g
- Fat: ~21 g
- Total Carbohydrates: ~3 g
- Net Carbs: ~3 g
- Saturated Fat: ~11 g
Ingredients
Method
- Add the cottage cheese, eggs, protein powder, and baking powder to a blender and blend until smooth.
- If blending isn’t available, whisk everything together in a bowl until fully combined.
- Heat a non-stick skillet over medium-high heat and melt the butter.
- Spoon small portions of batter into the pan and gently spread into pancake shapes.
- Cook until the edges begin to set and bubbles appear on the surface.
- Flip carefully and cook the other side until lightly golden.
- Repeat with the remaining batter, adding more butter if needed.
- Serve warm once all pancakes are cooked.
Notes
- Protein: ~28 g
- Fat: ~21 g
- Total Carbohydrates: ~3 g
- Net Carbs: ~3 g
- Saturated Fat: ~11 g
FAQs
- Can I make these without a blender?
Yes, whisk well in a bowl until smooth. - Why are my pancakes too thin?
The batter may be overmixed, or the pan may be too hot. - Can I store leftovers?
Yes, refrigerate in an airtight container for up to 3 days. - Can these be frozen?
Yes, freeze once cooled and reheat gently. - Are these keto-friendly?
Yes, they are low in carbs and high in protein and fat.
