Keto Cottage Cheese Pancakes with Cinnamon Butter
These Keto Cottage Cheese Pancakes are light, fluffy, and packed with protein. A quick reheat makes for an easy, homemade breakfast. Top with homemade cinnamon butter.
Equipment
- Measuring spoons
- 1 measuring cup
- 1 Small bowl
- 1 fork or small spoon
- 1 small container with lid to store butter in refrigerator
- 1 large bowl
- 1 whisk
- 1 skillet
- 1 flat spatula
- 1 plate
Ingredients
- 1 stick butter room temperature
- 1 Tbsp. cinnamon
- 1 tsp. sweetener I used Sweet 'n Low
- 1 bag of Keto pancake mix
- 1 tsp. vanilla
- 1-1/2 cups cottage cheese
- 2 eggs
- 3 Tbsp. maple syrup
- Additional butter for cooking the pancakes
Instructions
- In a small bowl, mix the room-temperature butter, cinnamon and sweetener. If you are not following a low-carb diet, you can use regular sugar but lower the amount used.
- Mash with a fork or spoon until the cinnamon and sweetener are incorporated and the butter is smooth.
- Chill in the refrigerator until ready to use.
- In a large bowl, mix the pancake mix, vanilla, cottage cheese and eggs.
- Heat some butter in a skillet.
- Ladle some batter into the hot skillet and cook until bubbles form on the top of the pancake.
- Flip the pancake to cook the other side.
- When done to your satisfaction, remove the pancake to a plate and repeat until the batter is gone.
- Serve the pancakes hot with a dollop of the cinnamon butter on top.
- If making pancakes ahead, store in the refrigerator and reheat in the microwave for about 10-15 seconds until they are hot.