Keto Cottage Cheese Cookie Crumble Pancakes Recipe

Name: Keto Cottage Cheese Cookie Crumble Pancakes
Prep time: 5M
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 0.5 cottage cheese FNDDS; 2 raw egg USDA; 1 vanilla extract USDA; 0.6666 almond flour, super finely ground, gluten free King Arthur Flour; 0.5 cinnamon, ground USDA; 1.5 baking powder, low sodium USDA; 3 coconut oil USDA; 2 Atkins Chocolate Chip Protein Cookies

6.5g
Net Atkins Count ^TM

Prep Time: 5 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

15g

Protein

22.5g

Fat

Fiber

298.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 cup cottage cheese FNDDS
2 lrg raw egg USDA
1 tsp vanilla extract USDA
0 2/3 cup almond flour, super finely ground, gluten free King Arthur Flour
0 1/2 tsp cinnamon, ground USDA
1 1/2 tsp baking powder, low sodium USDA
3 tsp coconut oil USDA
2 cookie Atkins Chocolate Chip Protein Cookies

DIRECTIONS

In a blender, combine cottage cheese, eggs and vanilla extract until very well combined and frothy. Add almond flour and cinnamon, blending on low until mixed. Scrape down the sides of the blender, add baking powder and blend on low just until combined.
Warm a large non-stick skillet over medium heat. Add 1 teaspoon coconut oil and swirl to coat. Measure 2 tablespoon mounds of batter onto the skillet, crumble 1/8 of an Atkins Chocolate Chip Protein Cookie into the batter of each pancake. Cook until bubbling a bit along the edges and bottom is browned, 2-3 minutes. Flip and cook another 2-3 minutes, until cooked through. Repeat, adding oil between each batch, until all batter has been used (you should have 12 pancakes).
To serve, divide 3 warm pancakes on each of 4 plates, top each stack with 1/8 of a cookie, crumbled.

Cooking Tip

Crumbles of protein cookies flavor these protein packed pancakes with chocolate chip deliciousness sure to please. Add sugar free maple syrup (about 1 g net carb per 2 tablespoons) and butter (0.01 g per tablespoon) if that brings joy to breakfast.