Raspberry Almond Cottage Cheese Pancakes

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🍓 Raspberry Almond Cottage Cheese Pancakes

Description

These Raspberry Almond Cottage Cheese Pancakes are fluffy, protein-packed, and lightly sweet with bursts of juicy raspberries and a delicate almond aroma. Cottage cheese gives them a tender texture while boosting protein, making them perfect for a wholesome breakfast or post-workout brunch. They’re naturally filling without feeling heavy—and feel fancy enough for weekends, easy enough for weekdays.

⏱️ Time & Yield

  • Prep Time: 10 minutes

  • Cook Time: 10 minutes

  • Total Time: 20 minutes

  • Servings: 2 servings (about 6–8 pancakes)

🧾 Ingredients

  • ½ cup cottage cheese (small curd preferred)

  • 2 large eggs

  • ½ cup rolled oats (or oat flour)

  • ¼ cup almond flour

  • 1 tsp baking powder

  • ½ tsp almond extract

  • ½ tsp vanilla extract

  • 1 tbsp honey or maple syrup (optional)

  • Pinch of salt

  • ½ cup fresh or frozen raspberries

  • 1–2 tsp oil or butter (for cooking)

👩‍🍳 Instructions

  1. Blend the batter:
    In a blender or food processor, combine cottage cheese, eggs, oats, almond flour, baking powder, extracts, sweetener, and salt. Blend until smooth.

  2. Fold in raspberries:
    Gently stir raspberries into the batter (do not blend).

  3. Heat the pan:
    Warm a non-stick skillet over medium heat and lightly grease it.

  4. Cook pancakes:
    Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form and edges set. Flip and cook another 1–2 minutes until golden.

  5. Serve warm:
    Enjoy immediately with your favorite toppings.

🍽️ Serving Suggestions

  • Greek yogurt or skyr

  • Extra fresh raspberries

  • Toasted sliced almonds

  • Drizzle of honey or sugar-free syrup

  • Dusting of powdered almond flour or cinnamon

💡 Tips & Notes

  • No blender? Mash cottage cheese well and use oat flour instead of whole oats.

  • Frozen raspberries: Add straight from frozen—no thawing needed.

  • Extra fluffy: Let batter rest 5 minutes before cooking.

  • Dairy-free option: Use lactose-free cottage cheese or almond-based cottage alternatives.

  • Sweetness level: Adjust honey/maple syrup to taste or omit for a savory version.

🥗 Nutritional Information (Per Serving – Approximate)

  • Calories: 320 kcal

  • Protein: 22 g

  • Carbohydrates: 28 g

  • Fat: 14 g

  • Fiber: 6 g

  • Sugar: 9 g

(Values vary by brands and toppings)

🌟 Health Benefits

  • High Protein: Supports muscle repair and keeps you full longer.

  • Low Refined Sugar: Naturally sweetened and blood-sugar friendly.

  • Rich in Antioxidants: Raspberries provide vitamin C and polyphenols.

  • Gluten-Free: Made with oats and almond flour.

  • Gut-Friendly: Cottage cheese provides probiotics and calcium.

❓ Q & A

Q: Can I make these pancakes ahead of time?
A: Yes! Store cooked pancakes in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I use another fruit?
A: Absolutely—blueberries, chopped strawberries, or peaches work great.

Q: Are these good for weight loss?
A: Yes. They’re high in protein, moderate in carbs, and very satiating.

Q: Can I make them keto?
A: Replace oats with more almond flour and use a keto-friendly sweetener.

Q: Why cottage cheese instead of milk?
A: Cottage cheese adds protein, creaminess, and moisture without thinning the batter.

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