Keto Coconut Flour Cottage Cheese Pancakes
Fluffy, golden, and high in protein, these coconut flour cottage cheese pancakes are a dream low carb breakfast.
They’re soft on the inside, lightly crisp on the edges, and perfect for topping with sugar-free syrup, keto jam or fresh berries.
Made with simple ingredients like eggs, full-fat cottage cheese, and coconut flour, this keto pancake recipe is ready in 15 minutes and totally satisfying.
Each serving (3 pancakes) has 4.3g net carbs and 13 grams of protein. That’s a win for your keto diet and your taste buds.
Why You’ll Love This Recipe
- Fluffy texture that mimics traditional pancakes without almond flour
- High protein and low carb, keeps blood sugar stable
- Fluffy pancakes made with just 6 pantry staples
- Freezer-friendly for busy mornings
- Perfect with fresh fruit or a drizzle of free syrup
- No blender needed, just mix and cook
- A great way to use coconut flour and creamy cottage cheese
Ingredients
- Full-fat cottage cheese – gives these pancakes a creamy, moist texture
- Large eggs – helps bind and add natural lift
- Coconut flour – absorbs moisture and keeps it gluten-free
- Baking powder – adds fluff without needing a blender
- Salt – brings out the flavor
- Butter or coconut oil – for cooking to golden brown
- Optional: Swerve or monk fruit – adds gentle sweetness
- Optional: Vanilla extract – for extra flavor warmth
Instructions
- Add the cottage cheese and eggs to a blender or food processor. Blend until smooth.
- Add coconut flour, baking powder, salt, and sweetener (if using).
- Add vanilla extract for a sweet version.
- Blend again until a thick, smooth pancake batter forms.
- Let the batter rest 1-2 minutes so the coconut flour can fully absorb the moisture.
- If the batter is too thick to scoop, add 1-2 teaspoons of almond milk to loosen it slightly.
- Heat a non-stick frying pan over medium-low heat and add a little butter or coconut oil.
- Scoop about 1 cookie scoop (2 tablespoons) of batter per pancake into the pan.
- Cook until bubbles form and the edges look set, about 2-3 minutes.
- Flip carefully and cook another 1-2 minutes until golden brown.
- Serve hot with free syrup, fresh berries, or your favorite toppings.
Expert Tips
- Rest the batter. It helps avoid runny pancakes and gives the best texture.
- Batter too thick? Add a splash of almond milk for a smoother mix.
- Use about 1 cookie scoop (2 tablespoons) of batter per pancake for a nice size that’s still easy to flip.
- Coconut flour soaks up liquid, so resist adding more until it sits for a minute.
- Use medium-low heat. Too high and they’ll brown too fast before cooking through.
- Add cinnamon or lemon zest for a boost.
Ingredient Swaps
- Swap cottage cheese with Greek yogurt for a tangier result
- Try avocado oil or light olive oil instead of butter
- Want even more protein? Add a scoop of protein powder and reduce the coconut flour slightly
- Prefer almond flour? Try my Almond Flour Cottage Cheese Pancakes instead
- No cottage cheese on hand? Make my Coconut Flour Pancakes with Protein Powder
Storage Tips
- Keep leftovers in an airtight container in the fridge for up to 3 days
- Freeze in a ziplock bag with parchment between each pancake
- Reheat on a baking sheet in a warm oven or microwave for 20-30 seconds
- These pancakes are perfect for low-carb meal prep, double the batch next time
What to Serve With
These fluffy coconut flour pancakes are perfect with a pat of butter and a drizzle of sugar-free maple syrup, but you can take them up a notch.
- For a fruity twist, try a spoonful of my Keto Strawberry Jam, Keto Blueberry Jam, or Keto Raspberry Chia Seeds Jam.
- For a creamy touch, add a dollop of whipped cream or a spoonful of my Keto Sugar-Free Nutella Hazelnut Spread.
- For a cozy weekend breakfast, serve with a side of crispy bacon, sausage links, or Keto Egg Muffins with Pepperoni.
- If you want variety, use them to make my Mini Savory Cottage Cheese Pancake Sandwiches for a sweet–savory plate.
- For more ideas, check out my Low Carb Spreads & Toppers keto recipe collection.
Conclusion
These fluffy coconut flour cottage cheese pancakes are light, nourishing, and a great way to get in some extra protein at breakfast.
These low carb pancakes are quick, freezer-friendly, and endlessly customizable, without the carbs or sugar crashes of traditional pancakes.
I’ve been keto since 2019 and lost 50 lbs eating like this. Real food, real comfort, no guilt.
Let me know in the comments if you make them, and don’t forget to pin and share!
More Keto Pancake Recipes to Try
If you loved these fluffy coconut flour cottage cheese pancakes, you’ll want to explore more of my favorite low-carb pancake variations. They’re all gluten-free, perfect for a keto diet, and use simple ingredients you probably already have in your pantry.
- Keto Coconut Flour Pancakes – No cottage cheese, but packed with extra protein thanks to a scoop of your favorite low carb protein powder.
- Keto Almond Flour Cottage Cheese Pancakes – Fluffy and rich, with a slightly nutty flavor from almond flour.
- Keto Blueberry Pancakes (Almond Flour) – Bursting with juicy blueberries and perfect for weekend brunch.
- Keto Chocolate Pancakes (Almond Flour) – For those mornings when only chocolate will do.
Tip: Make a large batch and freeze extras in a freezer bag for quick, grab-and-go breakfasts on busy mornings.
FAQ
Q: Can I use almond flour instead of coconut flour?
A: Yes you can. See my almond flour cottage cheese pancakes recipe here.
Q: Why did my keto pancakes fall apart?
A: Two common reasons: flipping too early or using batter that’s too thin. Let them cook until the edges set and bubbles form, and adjust the thickness with a little extra coconut flour if needed.
Keto Coconut Flour Cottage Cheese Pancakes
Equipment
- 1 Skillet
Ingredients
- 1/2 cup full-fat cottage cheese
- 2 large eggs
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1 Pinch salt
- 1 tablespoon butter, unsalted or coconut oil for frying
Optional:
- 1 tablespoon Swerve
- 1/2 teaspoon Vanilla extract – sugar free
Instructions
- Add the cottage cheese and eggs to a blender or food processor. Blend until smooth.1/2 cup full-fat cottage cheese, 2 large eggs
- Add coconut flour, baking powder, salt, and sweetener (if using). Add vanilla extract for a sweet version.3 tablespoons coconut flour, 1/2 teaspoon baking powder, 1 Pinch salt, 1 tablespoon Swerve, 1/2 teaspoon Vanilla extract – sugar free
- Blend again until a thick, smooth pancake batter forms.
- Let the batter rest 1-2 minutes so the coconut flour can fully absorb the moisture. If the batter is too thick to scoop, add 1-2 teaspoons of almond milk to loosen it slightly.
- Heat a non-stick frying pan over medium-low heat and add a little butter or coconut oil.1 tablespoon butter, unsalted
- Scoop about 1 cookie scoop (2 tablespoons) of batter per pancake into the pan.
- Cook until bubbles form and the edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden brown.
Notes
- Recipe makes 6 pancakes – 2 servings of 3 pancakes each.
- Batter should be thick for the best texture. If too thick, add a splash of almond milk.
- Use fridge-cold cottage cheese for a smoother blend.
- Skip sweetener for a savory version. Top with bacon, eggs, or avocado.
- Want more protein? Add a scoop of protein powder and reduce the coconut flour slightly.
- Store in an airtight container in the fridge for up to 3 days or freeze up to 1 month.
Nutrition Per 1 (ONE) Serving
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Super fluffy with just the right texture. I love how simple these are – blend, cook, done!