Almond Flour Cottage Cheese Pancakes

These FLUFFY Almond Flour Cottage Cheese Pancakes are a low-carb yet delicious way to start your day. Made with simple, wholesome ingredients, this breakfast is sure to please your entire family. The pancakes are topped with a dreamy blueberry compote. You won’t miss the all-purpose flour!

There’s nothing like having amazing pancakes on a weekend morning for breakfast or brunch! I wanted to make a recipe for fluffy, spongey almond flour pancakes. The recipes I had tried in the past fell flat. With this recipe, you will hardly even know there is almond flour as the base!

This recipe is perfect for Passover, and is also keto friendly for year round enjoyment. I must say, these are the BEST almond flour pancakes! Added bonus that they are healthy and made with simple, good for you ingredients.

Jump to:

• Why you’ll love these Almond Flour Cottage Cheese Pancakes with Blueberry Compote:
• Ingredients
• Instructions for Almond Flour Cottage Cheese Pancakes
• Substitutions and Variations
• Storing Almond Flour Cottage Cheese Pancakes
• More breakfast recipes:
• Rating
• Almond Flour Cottage Cheese Pancakes

Why you’ll love these Almond Flour Cottage Cheese Pancakes with Blueberry Compote:

• Protein-packed & satisfying: Made with cottage cheese, eggs, and almond flour, these pancakes are naturally high in protein and perfect for a nourishing start to the day. The blueberry compote adds some natural sweetness and extra fiber and nutrients too!
• Fluffy, comforting, and secretly wholesome: These taste like a treat, not “health food.” They’re soft, fluffy, and just sweet enough — no one will guess they’re packed with good-for-you ingredients that are grain-free, gluten-free, and refined sugar-free!
• Family-friendly and kid-approved: Even picky eaters will love them! You can make mini versions for little hands or load them up with toppings for the whole table to enjoy.
• Great for meal prep & freezer-friendly: Make a batch on the weekend and enjoy them all week — they reheat beautifully and make mornings way easier.

Ingredients

• Almond flour – a nutty, gluten-free base that keeps the pancakes tender.
• Cottage cheese – adds moisture, protein, and a creamy texture. This is also the secret to making almond flour pancakes fluffy!
• Eggs – for richness and binding.
• Milk – helps create a smooth, pourable batter. I used low-fat milk, but any milk will do.
• Vanilla Extract – adds warmth and subtle sweetness.
• Pure Maple syrup – for the tiniest bit of natural sweetness and depth.
• Salt – enhances and balances all the flavors.
• Baking powder – gives the pancakes a light, fluffy lift.
• Ground Cinnamon – adds a cozy, spiced note.
• Orange zest – optional, but tastes so good with almond. It brightens the batter with citrusy freshness.
• Blueberries – for the compote, if you choose to make it!
• Citrus juice – we add lemon juice and orange juice to the compote for added depth!

See recipe card for quantities.

Instructions for Almond Flour Cottage Cheese Pancakes

1. Mix the batter: In a large mixing bowl, whisk together all the wet ingredients until smooth and well combined. Add the dry ingredients and gently fold them in using a spatula until just incorporated. Let the batter rest for at least 10 minutes to thicken and allow the almond flour to hydrate. See above photos for desired consistency of batter.
2. Make the blueberry compote: While the batter rests, combine the blueberries, vanilla extract, lemon juice, and orange juice in a small saucepan over medium heat. You can add maple syrup to sweeten the compote now, save it for drizzling later — or do both! Cook for 10–15 minutes, stirring occasionally, until the berries break down and the sauce thickens. Remove from heat and set aside.
3. Cook the pancakes: Heat a large skillet over medium-low heat. Add a little butter or olive oil (or both) to coat the pan. Using a ¼ cup measuring scoop, pour the batter into the pan. Cook for 2–3 minutes, until bubbles form around the edges and the bottoms are golden. Flip and cook for another 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
4. Serve and enjoy: Stack the pancakes on a plate and spoon over the warm blueberry compote. Finish with an extra drizzle of maple syrup if you’d like.

Substitutions and Variations

• Add-ins – to the batter, add blueberries, chocolate chips, or bananas to the batter of the pancakes for a fun twist.
• Kid version – Instead of using ¼ cup scoops for the pancake side, try 1-2 tablespoons for the silver dollar effect!

Storing Almond Flour Cottage Cheese Pancakes

These pancakes can be made ahead and stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat in a toaster or skillet for best texture. The blueberry compote also stores well in the fridge for about 5 days — it’s great on yogurt, oatmeal, or toast too!