Ingredients:

  • 1 cup full fat cottage cheese (4% milkfat)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp granulated monk fruit or erythritol
  • 1/2 cup superfine blanched almond flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 tbsp grass fed butter

Instructions:

  1. Blitz the wet base. Place 1 cup cottage cheese, 2 eggs, 1 tsp vanilla, and 2 tbsp monk fruit into a blender. Note: Blending ensures a smooth, uniform texture.
  2. Incorporate the dry. Add 1/2 cup almond flour, 1 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon.
  3. Pulse gently. Blend for about 10-15 seconds until the batter is pale and creamy.
  4. Rest the batter. Let it sit for 2 minutes. Note: This allows the almond flour to hydrate, thickening the mix.
  5. Heat the skillet. Melt 1 tbsp butter over medium low heat until it foams and smells nutty.
  6. Pour with precision. Use a 1/4 cup measure to pour the batter, making small 3-4 inch circles.
  7. Watch for bubbles. Cook for 3-4 minutes. You won't see as many bubbles as traditional pancakes; look for edges that are set and opaque.
  8. The gentle flip. Slide the spatula under and flip carefully. Sizzle for another 2 minutes until golden on both sides.
  9. Check the center. Press the middle lightly; it should feel springy and firm, not squishy.
  10. Serve warm. Transfer to a plate immediately and repeat with the remaining batter.