Mini Savory Cottage Cheese Pancake Sandwiches

Golden on the outside, cheesy in the middle, these little savoury pancakes are the perfect grab-and-go treat, ideal for breakfast, lunch, or snacks. Think fluffy cottage‑cheese batter spiced up with garlic and chives, sandwiched around melted cheddar and pepperoni. 

Ready in under 20 minutes and packed with 20 g protein per serving.
They’re based on my original recipe Keto Almond Flour Cottage Cheese Pancakes, but we skip the sweeteners, add savory spices, and turn them into melty, handheld sandwiches.

Each serving (that’s 4 protein pancakes or 2 little sandwiches) packs 294 calories, just 4.5 grams of net carbs, and a solid 20 grams of protein. Compared to regular pancakes, these have fewer carbs and more protein, great for staying full without the crash.

Why You’ll Love This Recipe

• Like my favorite breakfast pancakes and my go-to lunch sandwiches had a baby… and it turned into baby pancake sandwiches.
• Protein-packed – 20g protein per serving for a muscle-loving boost in every bite.
• A savory upgrade to my original cottage cheese pancakes, with chives, garlic, and pepperoni.
• Not your boring breakfast – every bite is cheesy, herby, and full of flavor.
• All the textures – fluffy pancakes, crispy edges, gooey melted cheese.

Ingredients

Pancakes

• Full-fat cottage cheese (small curd cottage cheese for the best texture)
• Large eggs (room temperature for easier blending)
• Almond flour (fine, not almond meal)
• Baking powder for lift
• Salt, garlic powder, onion powder for savory flavor
• Chives, fresh or dried, for a mild oniony note
• Butter or coconut oil for frying

Filling

• Pepperoni slices for a pizza-inspired twist
• Cheddar cheese, sliced or shredded, for gooey melt

Instructions

1. Add cottage cheese and eggs to a blender or food processor. Blend until completely smooth cottage cheese. You shouldn’t see any chunks of cottage cheese.
2. Stir in almond flour, baking powder, salt, garlic & onion powders the cottage cheese mixture until a thick pancake batter forms. If batter is too thin, add almond flour 1 tablespoon at a time. If too thick, add a splash of almond milk.
3. Gently fold chopped chives so they stay bright and green.
4. Use medium‑low to medium heat and melt butter or coconut oil until it coats the pan evenly.
5. Scoop 2 tablespoons batter per mini pancake. Leave space between them. Cook until edges set and bubbles form (~2-3 min), then flip and cook until golden brown.
6. Sandwich pepperoni and cheddar between two pancakes. Place back in the pan and melt the cheese over low heat (~1 min each side).
7. Cut in half and enjoy while the cheese is soft and melty.

Expert Tips

• Texture check – Batter consistency matters: thick but scoopable means fluffy pancakes.
• Gentle heat is key – Too hot and the outsides burn before the middle cooks.
• Flip with care – Use a thin spatula and flip slowly. You’ll avoid breaking them.
• Prep ahead – Double it and freeze singles. Reheat in an air fryer to maintain crispy edges.

Ingredient Swaps

• Not a cottage cheese fan? Try my Keto Almond Flour Pancakes for a dairy-free, high-protein base without cottage cheese.
• Want a coconut flour version? Keep an eye out for my Keto Coconut Flour Cottage Cheese Pancakes (coming soon).
• Need egg-free? My High Protein Cottage Cheese Keto Pancakes Without Eggs are a great alternative.
• Swap pepperoni for cooked bacon, turkey, or grilled veggies.
• Cheddar alternative? Try mozzarella or provolone.
• Nut-free? Use sunflower seed flour.

Storage Tips

• Fridge: Store cooled sandwiches in an airtight container for up to 3 days.
• Freezer: Wrap each in parchment, freeze for up to 1 month.
• Reheat: Skip the microwave. Warm in a skillet or air fryer to bring back the crispy exterior.

What to Serve With

These savory pancake sandwiches are hearty enough on their own, but here are some perfect pairings to round out your meal:

• A good coffee or tea – the classic grab-and-go pairing.
• Cream cheese + Everything Bagel Seasoning – spread on the inside before adding your filling.
• Keto Omelette with Cauliflower Rice – if you’re going full brunch mode.
• A small side salad to balance the cheesy richness.
• A cup of tomato or broccoli cheddar soup for diner-style comfort.

Conclusion

These Mini Savory Cottage Cheese Pancake Sandwiches check every keto box: low carb, high protein, and insanely delicious.

I’ve been on keto since 2019 (and lost 50 lbs!), so I know the magic of easy meals that fuel your day without feeling like diet food. These are one of those recipes, quick to make, satisfying to eat, and fun to switch up depending on what’s in your fridge.

Make them for lazy weekends, back‑to‑school meal prep, work snacks, or whenever you want pancakes that aren’t sweet but still hit the spot.

More Keto Pancake Recipes to Try

If you loved these Mini Savory Cottage Cheese Pancake Sandwiches, you’ll definitely want to try these other low-carb, high-protein pancake ideas:

• Keto Blueberry Pancakes with Almond Flour
• Keto Chocolate Pancakes
• Keto Coconut Flour Pancakes 

Browse all my Keto Pancake & Waffle Recipes for even more sweet and savory ideas to keep your mornings exciting.

FAQ

Q: Can I use the almond flour pancake base without cottage cheese?
A: Yes, my Keto Almond Flour Pancakes are a great alternative base if you don’t have cottage cheese.

Q: Can I make these without pepperoni?
Absolutely! Bacon, turkey, spinach, mushrooms, or even leftover roast chicken all work great.

Q: Can I skip the sandwich and just make pancakes?
Yes, these savory pancakes are delicious on their own. Serve them with eggs, avocado, or just a swipe of cream cheese.

Q: Can I use fat-free cottage cheese?
I don’t recommend it – fat-free makes the batter thinner and the texture less rich and creamy.

Q: Can I prep them ahead of time?
Yes! They store great in the fridge or freezer and reheat beautifully in an air fryer or skillet.

Q: Are these good for meal prep?
They’re perfect for it. Pack them up for lunchboxes, busy weekday breakfasts, or road trip snacks.

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