Keto Cottage Cheese Cookie Crumble Pancakes
6.5g
Net Carbs
15.0g
Protein
22.5g
Fat
5.0g
Fiber
298
Calories
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.
Ingredients:
- 2/3 cup almond flour, super finely ground, gluten free King Arthur Flour
- 1/2 teaspoon cinnamon, ground USDA
- 1 1/2 teaspoons baking powder, low sodium USDA
- 1 teaspoon vanilla extract USDA
- 2 lrgs raw egg USDA
- 3 teaspoons coconut oil USDA
- 1/2 cup cottage cheese FNDDS
- 2 cookies 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.
