Ingredients
Equipment
Method
- Add the cottage cheese, Greek yogurt, eggs, vanilla, and allulose to a blender. Run on medium until the mixture looks smooth, about 20 seconds. The cottage cheese curds should disappear into a uniform pale-yellow batter.
- In a medium mixing bowl, whisk together the almond flour, baking powder, and cinnamon. Pour the wet blender mixture over the dry ingredients and fold gently with a spatula. Stop folding the moment no dry flour pockets remain, overmixing toughens almond-flour batter.
- Heat a nonstick skillet over low-medium heat (a notch lower than you'd use for wheat-flour pancakes). Once warm, melt half a teaspoon of butter and tilt the pan to coat. Scoop a scant ¼ cup of batter per pancake into the pan, working in batches so they don't crowd.
- Cook for about 3 minutes on the first side. The edges will set and the surface will look matte rather than wet, that's the flip signal. Almond-flour pancakes don't bubble like wheat pancakes, so don't wait for bubbles.
- Slide a thin spatula under each pancake and flip in one decisive motion. Cook another 1 to 2 minutes on the second side until golden and cooked through. Transfer to a plate and continue with the remaining batter, adding a sliver of butter to the pan between batches.
Nutrition
Notes
Net carbs: 5g per serving (7g total carbs minus 2g fiber; calculated at 4.75g and rounded up).
Substitutions: Coconut flour for almond flour, use ¼ cup coconut flour and add one extra egg, since coconut flour absorbs about 4x more liquid. Erythritol or monk fruit blend can replace allulose 1:1, though allulose dissolves more cleanly. Sour cream can replace Greek yogurt at the same volume.
Storage: Refrigerate up to 4 days in an airtight container with parchment between pancakes. Freeze up to 3 months, freeze in a single layer first, then transfer to a freezer bag.
Reheating: Air fryer at 280°F for 2 to 3 minutes (best texture); 300°F oven for 5 to 8 minutes from refrigerated, 8 to 10 minutes from frozen.
